Lemon Sauce

Ingredients

• 2 teaspoons arrowroot or cornstarch
• 1 cup sugar
• grated rind and juice of one lemon
• 2 cups water
• 1.5 tablespoons butter

Method

1. 1

   Mix arrowroot and cornstarch with sugar.

2. 2

   Add boiling water and cook twenty minutes.

3. 3

   Add flavoring and butter.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 92. The excerpt below is the record exactly as published.

Lemon Sauce 2 teaspoons arrowroot or corn- 1 cup sugar starch grated rind and juice one lemon 2 cups water li tablespoons butter Mix arrowroot and cornstarch with sugar. Add boil- ing water and cook twenty minutes. Add flavoring and butter. Serve hot. Maple Sauce 2 egg yolks | cup beaten cream ^ cup maple syrup few grains salt Beat yolks until thick ; add maple syrup and cook until it thickens. Add beaten cream, salt. Chill and serve. DESSERTS 233 Maraschino Sauce 1 cup sugar 2 cups boiling water 1 tablespoon arrowroot 2 tablespoons maraschino Mix sugar, arrowroot and boiling water; boil ten min- utes. Add maraschino. Chill and serve. Orange Sauce No. i grated rind, juice, and pulp of 3 3 egg whites oranges 1 tablespoon lemon juice ^ cup powdered sugar Beat Avhites until stiff ; add remaining ingredients. Serve cold. Orange Sauce No. 2 Make the same as Lemon Sauce, substituting the juice and rind of two oranges for lemon. Rum Sauce ^ cup powdered sugar 2 egg whites 2 egg yolks 3 tablespoons rum I cup beaten cream Mix sugar, yolks of eggs and rum, then the stiffly beaten whites. Cook until thick ; add the beaten cream. Chill and serve. Sabayon Sauce No. i 4 egg yolks 4 tablespoons powdered sugar I cup wine 1 tablespoon lemon juice Mix all ingredients and, just before serving, cook over hot water until it begins to thicken. Sabayon Sauce No. 2 1 whole egg ^ cup sugar 2 egg yolks ^ cup sherry 1 tablespoon lemon juice Mix all ingredients and cook over hot water, stirring constant!}^ until mixture thickens. 234 lowj^ey's cook book Strawberry Sauce I cup butter 1 cup strawberries 1 cup powdered sugar 1 beaten egg white Cream butter ; add sugar, egg white ; beat well ; add strawberries crushed to a pulp. Serve. Vanilla Sauce I cup butter 1 cup cream 1 cup powdered sugar 1 tablespoon vanilla Cream butter ; add sugar, beaten cream and flavoring. Heat over hot water until all is liquid. Serve hot. Brown Sugar Sauce ^ cup butter 2 teaspoons vanilla 1 cup brown sugar | cup cream Mix cream and brown sugar, and add to creamed butter very gradually. When of creamy consistency, add flavor- ing. Italian Sauce 2 tablespoons butter 3 egg yolks 1 cup powdered sugar juice and rind of 1 lemon 2 teaspoons cornstarch ^ cup boiling water ^ cup candied cherries ^ cup angelica cut in pieces Cream butter ; add sugar and cornstarch, yolks of eggs well beaten, and boiling water ; boil three minutes ; add remaining ingredients and serve. Chocolate Sauce 2 ounces Lowney's Premium ^ cup water Chocolate 2 tablespoons butter 1

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