vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sauce
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 245. The excerpt below is the record exactly as published.
LEMON SAUCE.— Mix the grated rind of 1 lemon with 2 cups sugar, and beat it to a cream with 1 cup butter; then thoroughly mix with the sauce the strained juice of the lemon. Hard Vanilla Sauce is made by beating to a cream 1 cup butter and 2 cups sugar, and then mixing in 1 teaspoon vanilla extract. Either of these go well with plain boiled rice. LEMON SAUCE — Cream together 1 cup sugar and ^ cup but- ter; add the juice and grated rind of 1 lemon, 1 egg well beaten, and 1 teaspoon grated nutmeg; set the dish containing it in a pan of hot water, add ^ cup boiling water,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.