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Lemon Cream Sauce

Name: Lemon Cream Sauce
Yield: 10 servings
Ingredients: I quart of rich milk or cream; 12 ozs. of sugar; 8 eggs; I oz. cornstarch; grated rind of two lemons

From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907

Serves 10

Presented as published in 1907. 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

535Calories

7 gProtein

41 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories535 kcal

Protein7.1 g

Carbohydrates41 g

Fiber0.2 g

Sugars34 g

Total Fat39 g

Saturated Fat21 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol249 mg

Sodium78 mg

Potassium156 mg

Calcium84 mg

Iron0.8 mg

Magnesium11 mg

Phosphorus136 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D0.8 mcg

Vitamin C1.5 mg

Vitamin A64 mcg

Vitamin E0.4 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate19 mcg

Choline118 mg

Caffeine0 mg

Water92 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 58. The excerpt below is the record exactly as published.

LEMON CREAM SAUCE. CUSTARD SAUCE. I quart of rich milk or cream, 12 ozs. of sugar, 8 eggs, I oz. cornstarch, grated rind of two lemons

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