Lemon Sauce
From Selection and preparation of food, 1907
Presented as published in 1907. 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 Selection and preparation of food (1907) by Isabel Bevier, page 30. The excerpt below is the record exactly as published.
Lemon Sauce. 1 c sugar 1 egg 3 tbsp boiling water J c butter Cream butter and sugar, add beaten egg, lemon, and nutmeg. Beat for 5 minutes, add water gradually, set over boilinsr water. Serve hot. 1 tsp nutmeg Juice of 1 lemon and -J the grated rind
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