Lemon Sauce
From A laboratory manual of foods and cookery, 1916
This sauce is excellent over puddings.
Presented as published in 1916. 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
1211Calories
10 gProtein
297 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories1211 kcal
Protein10 g
Carbohydrates297 g
Fiber8 g
Sugars204 g
Total Fat25 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol63 mg
Sodium1081 mg
Potassium296 mg
Calcium338 mg
Iron33 mg
Magnesium42 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.1 mg
Folate164 mcg
Choline17 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 107. The excerpt below is the record exactly as published.
Lemon Sauce Ingredients : 1 c. sugar 2 c. boiling water 2 tbsp. flour i lemon, juice and rind 2 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.