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Lemon Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
762Calories
9 gProtein
172 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories762 kcal
Protein9 g
Carbohydrates172 g
Fiber3.1 g
Sugars113 g
Total Fat7.9 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Cholesterol116 mg
Sodium612 mg
Potassium123 mg
Calcium176 mg
Iron18 mg
Magnesium21 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate94 mcg
Choline52 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 88. The excerpt below is the record exactly as published.
LEMON SAUCE — Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stir- ring constantly. Add the lemon rind and juice and one teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.