Lemon Sauce
From Royal cook book, 1930
Presented as published in 1930. 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 Royal cook book (1930) by Standard Brands Incorporated, page 35. The excerpt below is the record exactly as published.
Lemon Sauce 14 cup sugar 2 tablespoons flour 384 cup cold water 2 tablespoons butter grated rind and juice of 1 lemon 1 egg yolk
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