Lemon Sauce
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 41. The excerpt below is the record exactly as published.
Lemon Sauce. Lemon Sauce. — Mix one tablespoon of cornstarch and one half cup of sugar; add one cup of boiling water and one fourth cup of butter; cook until it thickens. Add juice of one lemon.and boil one minute, or add one teaspoon of lemon extract
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