{"id":5605,"slug":"lemon-butter-filling","title":"Lemon butter filling.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One-half pound of sugar","four ounces of sweet butter","two lemons","the yolks of two eggs","two whole eggs"],"ingredients_norm":["sugar","sweet butter","lemon","egg yolk","whole egg"],"steps":["Grate the lemon rinds into the sugar.","Squeeze in the juice of the lemons.","Add the eggs, yolks and butter, mix well, and stir over a slow fire until it thickens.","Do not let it boil.","Use cold.","For orange butter filling, prepare in the same manner, but use oranges."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w86:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"5dc22df889261a4dbb8565e7dee7b3b3c74b2c5d52d23e9495b9a249966ce55d","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-butter-filling"}