Lemon Sauce
From High-Street cook book, 1885
Presented as published in 1885. 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
805Calories
0 gProtein
208 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories805 kcal
Protein0 g
Carbohydrates208 g
Fiber0.1 g
Sugars201 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium18 mg
Potassium12 mg
Calcium18 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus3.6 mg
Zinc0 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
Lemon Sauce. Boil one cup of granulated sugar in two cups of hot water; wet a tablespoon- ful Of corn starch In cold water, add to the boiling water and boil ten minutes. Add juice and grated rind of one lemon, and a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.