Lemon Sauce

Name: Lemon Sauce
Ingredients: three tablespoonfuls of sugar; a breakfast-cupful of water; the very finely peeled rind of a lemon; the juice of two lemons; a liqueur-glass of the liqueur, brandy, or rum; A drop or two of cochineal

From Fifty dinners, 1895

A drop or two of cochineal will improve the colour of the sauce.

Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 27. The excerpt below is the record exactly as published.

Lemon sauce. — Put three tablespoonfuls of sugar into a saucepan with a breakfast-cupful of water, and the very finely peeled rind of a lemon, simmer for twenty minutes, then add the juice of two lemons, and a liqueur-glass of the liqueur, brandy, or rum, strain and serve. A drop or two of cochineal

Cook this with the app: pantry check, scaling, and the assistant.