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Recipes from The Inglenook Cookbook
by The Sisters of the Brethren Church (1906)
PRESERVING AND CANNING
LEMON BUTTER
Take 3 lemons grated and seeds removed, 3 eggs, 1 pint of sugar, butter size of a walnut and 1/2 cup of water, boil all together for 15 minutes. Best boiled in a double boiler. This makes an excellent butter.
Sister J. P. Holsinger, Mt. Morry. Ill.
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