vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
If too thick, add more hot water.
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
Nutrition per serving
888Calories
9 gProtein
202 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein9.1 g
Carbohydrates202 g
Fiber3.4 g
Sugars113 g
Total Fat12 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Cholesterol126 mg
Sodium616 mg
Potassium125 mg
Calcium178 mg
Iron18 mg
Magnesium22 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate94 mcg
Choline52 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 88. The excerpt below is the record exactly as published.
LEMON SAUCE — Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stir- ring constantly. Add the lemon rind and juice and one teaspoon of butter. LEMON SAUCE — Mix three dessert spoons of cornstarch with one cup of sugar, pinch of salt, in a saucepan, pour on two cups boiling water and stir quickly as it thickens. When it is smooth set it back where it will simply bubble and simmer, and stir occasionally. Add the grated rind and juice of one lemon and one rounding tablespoon butter
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