Lemon or Orange Sauce
From Cookery book and general axioms for plain cookery, 1890
This sauce is good with plain suet pudding or blancmanges.
Presented as published in 1890. 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
101Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.7 g
Carbohydrates25 g
Fiber0.3 g
Sugars22 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.9 mg
Potassium196 mg
Calcium22 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline6.5 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 29. The excerpt below is the record exactly as published.
LEMON OR ORANGE SAUCE. Ingredients : — 2 tablespoonfuls rice. 1 pint milk. 1 tablespoonful sugar, or to taste. A very small pinch of salt. Method : — Wash the rice, and put it into a clean saucepan •with the milk and salt. Stir until it boils, then simmer very gently about 1 hour, or until the rice is quite soft and has absorbed the milk. Then sweeten it, and pour into very small wet moulds. When quite cold, turn them out on to a dish, -and pour the sauce over. N.B. — Teacups or very small basins, half-full, will do instead of moulds. LEMON OR ORANGE SAUCE. Ingredients : — 1 lemon or orange. 1 tablespoonful brown sugar, or to taste. 1 teacupful cold water
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