Lemon Sauce

Name: Lemon Sauce
Yield: 4 servings
Ingredients: three eggs; two cupfuls of the stock; a little pepper; a little salt; the juice of a lemon

From Banquets of the nations, 1911

Serves 4

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

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 83. The excerpt below is the record exactly as published.

lemon sauce over all, and put in a very hot oven for three minutes. Lemon Sauce. Beat up three eggs, which add to two cupfuls of the stock with a little pepper and salt, and the juice of a lemon

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