Lemon Sauce

Name: Lemon Sauce
Ingredients: 1 egg; 1 teaspoon cornstarch; 4% cup sugar; 1 tablespoon butter; 1 lemon (grated rind and juice); 144 cup boiling water

From The Wilson cook book, 1941

Presented as published in 1941. 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

514Calories

7 gProtein

113 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories514 kcal

Protein7.2 g

Carbohydrates113 g

Fiber0.7 g

Sugars101 g

Total Fat16 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol217 mg

Sodium208 mg

Potassium90 mg

Calcium69 mg

Iron4.9 mg

Magnesium10 mg

Phosphorus110 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate39 mcg

Choline149 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 52. The excerpt below is the record exactly as published.

Lemon Sauce 1 egg 1 teaspoon cornstarch 4% cup sugar 1 tablespoon butter 1 lemon (grated rind and juice) 144 cup boiling water

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