Lemon Sauce

Ingredients

• 1/2 C. sugar
• 1 1/2 T. flour
• f. g. salt
• 1 C. boiling water
• 2 T. butter
• 1 1/2 T. lemon juice
• f.- g. nutmeg

Method

1. 1

   Blend sugar, flour, and salt; add boiling water gradually.

2. 2

   Cook until thickened, then remove from fire and add butter, lemon juice, and nutmeg.

3. 3

   Serve hot.

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 45. The excerpt below is the record exactly as published.

1 C. boiling water Cook 10 m. in double boiler. Stir constantly until thickened. Add 2 T. butter 1 t. vanilla Serve hot Note: Excellent as an accompaniment to cottage pudding, puddings made with apples and scalloped apples. Hard Sauce. 6 T. butter — thoroughly cream, add gradually 1 C. powdered sugar (granulated may be used), add 1 t. lemon or vanilla extract. Note: As a variation — add the white of 1 egg — beaten stiff and 2-3 C. crushed fruit — strawberries, grated raw apple, or prunes. Foamy Sauce. 1-3 C. butter — cjeamed, add gradually 1 C. sugar yolks 3 eggs — well beaten 1-3 C. boiling water. Cook in double boiler until thickened, stir con- stantly. Kemove from fire, add 1 T. lemon juice or 1 t. lemon extract f. g. grated lemon rind. Serve hot. Fruit Sauce % C. sugar 2 T. flour 1/2 t. salt Blend ; then add Simple Courses in Home Economics 117 2 C. fruit juice Cook until the consistency of thick cream, add 2 T. butter 11/2 T. lemon juice Serve hot. Note: This sauce may be made from the juice of prunes, apples, strawberries, plums, and is especially good served with bread, cake or cottage pudding. Lemon Sauce 1/2 C. sugar 11/2 T. flour f. g. salt. Blend; add gradually 1 C. holing water Cook until consistency of thick cream. Remove from fire, add 2 T. butter 1^ T. lemon juice or 1 t. lemon extract f.- g. nutmeg

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