Lemon Sauce
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 44. The excerpt below is the record exactly as published.
Lemon Sauce. Supper — Oyster stew. Crackers. Marmalade. Cake. Tea. Arrowroot Jelly. — To 2 teacups of boiling water, s add 4 tablespoonfuls of Bermuda arrowroot, rubbed I smooth in a little water. Let the mixture boil up once i and then remove it from the fire. Cool in cups or jelly 5 glasses. Eat with powdered sugar and cream. Some 3 people prefer to have the cream flavored with a little 5 vanilla, lemon or rose water. Very palatable to the s sick. < Eat honey upon wheat griddle-cakes, s Two or three bananas, sliced in a bowl of broad and i milk^ make a delicious and sufficient lunch. J Cold boiled rice or hominy, soaked very soft in milk S and mixed with eggs and flour to a smooth batter < makes nice griddle cakes. i Lbmon Sauce.— J^ cup butter, i cup sugar, i egg, the grated rind and juice of i lemon, i tablespoonful corn starch, i cup boiling water. Boil together a few minutes and serve. SUNDAY, OCT. A Breakfast— Hominy with Cream. Broiled Fresh Mackerel, ^^k Corn Bread. Coffee. ^^ Dinner— Roast Spring Chicken. Gravy. Mashed Potato. Cran- berry Sauce. Celery. Bread and Butter. Snow Pudding. Hot Chocolate. Supper— Chicken Salad. Thin Bread and Butter. Chocolate Cook- ies. Baked Quinces. Tea. Chocolate Cookibs. — i cup grated chocolate, 2 eges, i cup sugar,
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