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Lemon Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
If the sauce becomes too thick, add more hot water.
Presented as published in 1884. 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
Nutrition per serving
450Calories
1 gProtein
112 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein1.3 g
Carbohydrates112 g
Fiber0.2 g
Sugars104 g
Total Fat6.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol43 mg
Sodium28 mg
Potassium20 mg
Calcium15 mg
Iron0.5 mg
Magnesium4.4 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate7.5 mcg
Choline12 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 194. The excerpt below is the record exactly as published.
Lemon Sauce. 2 cups hot water. 1 cup sugar. 3 heaping teasp. cornstarch. Grated rind and juice of 1 lemon. 1 tablespoonful butter
Cook this with the app: pantry check, scaling, and the assistant.