Lemon Sauce

Name: Lemon Sauce
Ingredients: 2 tablespoons cornstarch; 1 cup sugar; 1 teaspoon grated lemon rind; 14% cups water; 14 cup lemon juice

From Quaker recipes, 1954

Presented as published in 1954. 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

858Calories

0 gProtein

221 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein0.3 g

Carbohydrates221 g

Fiber0.6 g

Sugars202 g

Total Fat0.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium75 mg

Calcium18 mg

Iron0.3 mg

Magnesium8.1 mg

Phosphorus7.6 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline3.4 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.

LEMON SAUCE 2 tablespoons cornstarch 1 cup sugar 1 teaspoon grated lemon rind 14% cups water 14 cup lemon juice

Cook this with the app: pantry check, scaling, and the assistant.