Lemon Sauce
From How to cook vegetables, 1911
Good for Jerusalem artichokes or new potatoes.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.
Lemon Sauce ( for Jerusalem Artichokes, or New Potatoes). Prepare a white sauce or Bechamel sauce. After boiling, add a teaspoonful of finely-chopped parsley, the juice of half a lemon, and a grate or two of lemon rind. If piquancy is desired, add a little cayenne, or Paprika pepper
Cook this with the app: pantry check, scaling, and the assistant.