1 lb sugar
4 oz butter
Directions
Shared by Jo Schekman
Finely grated rind and the juice from 4 lemons.(try to avoid the
white part when grating, as this tends to be bitter), and strain the
juice. 4 eggs
Beat the eggs just a little, put all ingredients into a double boiler
or a bowl standing in hot water. Cook slowly until thick, checking
every now and then to make sure all the water in the bottom pan
hasn't boiled away. Should be nice and thick and smooth. Put into HOT
jars, and cover when cold.
Servings: 6 servings
Lemon Honey Spread Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into history, certainly as far as the Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
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We hope you enjoy this Lemon Honey Spread recipe.
