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Suggest a better descriptionCream the butter and sugar together, then add the lemon rind and the eggs, one at a time, beating well after each is added. Stir in the lemon juice, then sift in the dry ingredients gradually. Beat well after each addition until you have a light workable batter. Pout into a buttered and floured 8-1/2 X 4-1/2 X 2-1/2-inch bread pan and bake at 350 for 50 to 60 minutes. Turn out on a rack to cool. Do not slice until the next day. NOTES : Serve with butter and preserves as a tea bread. >From Beard on Bread. Recipe by: James Beard Posted to MC-Recipe Digest V1 #737 by KSBAUM@aol.com on Aug 12, 1997
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 231 | ||
Calories from Fat: 39 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 176.2mg | 54 % | |
Sodium 149.9mg | 5 % | |
Potassium 107.9mg | 3 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 41.2g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 231
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