Lemon Sauce
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 The Edwardsville cook book (1906), page 33. The excerpt below is the record exactly as published.
V2 cup butter. 1 pt. boiling water. g, Omaha, Neb. 2 level tablespoons cornstarch, 1 lemon (juice and rind.) 1 white of egg, beaten. Cream butter and sugar. Stir the starch into hot water and boil few minutes. When ready to serve pour over the creamed butter and sugar, add the lemon (or part of it) and lastly the beaten white of egg. 106 THE EDWARDSVILLE COOK BOOK. HARD SAUCE FOR PUDDINGS. Mrs. James Stallman. Beat to a cream 3 level tablespoons butter with i cup pow (iered sugar and heap on a small plate. Dust over with grated nutmeg. LEMON SAUCE. Mrs. W. H. Hall. 1 cup sugar. 1 egg. Y2 cup butter. Put in tin pail and thicken over steam. 1 lemon, juice and grated rind. 3 tablespoons boiling water
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