Lemon Sauce

Ingredients

• 1 cupful sugar
• 2 cupfuls boiling water
• 2 tablespoonfuls flour
• 1 lemon, — juice and rind
• 1 tablespoonful butter

Method

1. 1

   Mix sugar and flour thoroughly; slowly add boiling water.

2. 2

   Cook for 15 minutes.

3. 3

   Add lemon juice and rind, then butter.

4. 4

   Stir until melted.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 30. The excerpt below is the record exactly as published.

Lemon Sauce. Other fruits may be substituted for apples. If canned fruit3 are used, substitute the fruit syrup for part of the water in which the tapioca is cooked. RHUBARB TAPIOCA Use the same ingredients for the rhubarb dessert as for Apple Tapioca, substituting for the apples 3 cupfuls of rhubarb, cut into pieces, and using twice the quantity of sugar. Bake until the rhubarb is soft. 4 Sweet Sauces. — Sweet Sauces usually contain sugar and butter and are thickened with a powdered cereal. It is in- teresting to consider which of the two materials — sugar or butter — should be used to separate the grains of the flour or cornstarch. The quantity of fat used with the flour of white sauces (see p. 68) is less than the flour. But it is difficult to separate starch grains when the fat equals only one half the quantity of flour. On the other hand, when starch grains are separated by means of sugar, the quantity of the sugar should equal at least the quantity of the starchy material. (See Blanc Mange, p. 54.) In the recipe for Lemon Sauce on page 68, it will be noted that the quan- L M I 68 THE COOKING OF FOODS tity of fat is one half that of • the flour ; the quantity of sugar greatly exceeds that of the flour. Hence the sugar affords a more satisfactory means of separating the starch grains in Lemon Sauce. PROPORTIONS OF INGREDIENTS FOR SAUCES Floub Fat Liquid Thin White Sauce 1 tablespoonful, { tablespoonful, 1 cup (Toast, sweet sauce, cer- tain cream soups, etc.) Medium White Sauce 2 tablespoonfuls, 1} tablespoonfuls, 1 cup (Vegetables (see page 63), gravy, tomato sauce, etc.) Thick White Sauce 3 tablespoonfuls, 2 tablespoonfuls, 1 cup (Gravy, tomato sauce, etc.) Very Thick White Sauce 4 tablespoonfuls, 3 tablespoonfuls, 1 cup (Croquettes, etc.) (If richer sauces are desired, equal quantities of fat and flour should be used.) lemon Sauce 1 cupful sugar 2 cupfuls boiling water 2 tablespoonfuls flour 1 lemon, — juice and rind 1 tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.