Foaming Lemon Sauce

Name: Foaming Lemon Sauce
Ingredients: one cupful of sugar; two egg yolks; the juice of two lemons; grated rind of one lemon; a half teacupful boiling hot water

From Arm & Hammer Soda book of valuable recipes, 1900

A sprinkle of nutmeg may be added.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

975Calories

9 gProtein

229 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories975 kcal

Protein8.8 g

Carbohydrates229 g

Fiber8.4 g

Sugars208 g

Total Fat11 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium12 mg

Potassium419 mg

Calcium84 mg

Iron1.9 mg

Magnesium26 mg

Phosphorus48 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A3 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate33 mcg

Choline15 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 13. The excerpt below is the record exactly as published.

foaming Lemon sauce. Beat together one cupful of sugar and two egg yolks, gradually adding the juice of two lemons and grated rind of one lemon. Set in boiling water both and beat until light and foamy, gradually adding a half teacupful boiling hot water

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