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Lemon Butter Sauce

Name: Lemon Butter Sauce
Yield: 1 servings
Ingredients: 1 tablespoon of cornstarch; 2 tablespoons powdered sugar; 1/2 pint of boiling water; the juice of a lemon; a small piece of butter; the beaten yolks of 2 eggs

From The Portland Woman's Exchange Cook Book, 1913

Serves 1

Serve with pudding.

Presented as published in 1913. 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

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 66. The excerpt below is the record exactly as published.

Lemon Butter Sauce. Put 1 tablespoon of cornstarch and 2 tablespoons pow- dered sugar in a saucepan; grate in the rind of 1 lemon; then stir in Yi pint of boiling water, the juice of a lemon and a small piece of butter; add by degrees the beaten yolks of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.