vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Cream Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 351. The excerpt below is the record exactly as published.
Lemon Cream Sauce. . Beat half a cupful of butter to a cream, and gradually beat into it one cupful and a quarter of powdered sugar. When the mixture is perfectly smooth and creamy, add the grated rind of one lemon and four table-spoonfuls of lemon juice. Beat for ten minutes, and then add a slight grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.