vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 47. The excerpt below is the record exactly as published.
LEMON SAUCE. Boil together for 5 minutes ^ cup of sugar and 1 cup water, add 1 tablespoon corn starch dissolved in 3 tablespoons of cold water; stir until thickened and cook for 5 minutes longer. Take from the fire, add the juice of 1 lemon and 2 tablespoons of butter and stir until thoroughly blended. SAUCE FOE SPONGE CAKE. Whites of 3 eggs well beaten, 1 cup of sugar,
Cook this with the app: pantry check, scaling, and the assistant.