Lemon Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
You can double or treble the quantities as desired.
Presented as published in 1895. 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
834Calories
1 gProtein
217 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories834 kcal
Protein1.1 g
Carbohydrates217 g
Fiber2.9 g
Sugars203 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium20 mg
Potassium150 mg
Calcium44 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 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)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 64. The excerpt below is the record exactly as published.
Lemon Sauce. Boil one cup of granulated sugar in two cups of hot water; wet a tablespoon of corn starch in cold water and boil ten minutes. Add juice and grated rind of one lemon and a tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.