vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce
From Buckeye cookery, 1892
Serves 4
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
Nutrition per serving
429Calories
1 gProtein
7 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein1.3 g
Carbohydrates7 g
Fiber2.1 g
Sugars1.9 g
Total Fat46 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol122 mg
Sodium366 mg
Potassium117 mg
Calcium33 mg
Iron0.5 mg
Magnesium7.1 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A389 mcg
Vitamin E1.4 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline14 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.
Lemon SAUCE. Cut three slices of lemon into very small dice, and put them into drawn butter
Cook this with the app: pantry check, scaling, and the assistant.