Lemon Sauce
From The pudding and pastry book, 1900
Presented as published in 1900. 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
542Calories
1 gProtein
138 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein0.5 g
Carbohydrates138 g
Fiber0.5 g
Sugars130 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium30 mg
Calcium16 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline1.6 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 18. The excerpt below is the record exactly as published.
Lemon Sauce Grated rind and juice of a lemon 1 cup powdered sugar 3 tea-spoons cornflour 1 pint hot water
Cook this with the app: pantry check, scaling, and the assistant.