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Lemon Sauce
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
399Calories
21 gProtein
41 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein21 g
Carbohydrates41 g
Fiber1.7 g
Sugars38 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium532 mg
Calcium378 mg
Iron2 mg
Magnesium44 mg
Phosphorus448 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C21 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate51 mcg
Choline339 mg
Caffeine0 mg
Water304 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.
LEMON SAUCE. Quantity for 6 Persons. 1 pt. of milk 1 tsp. of flour 1/3 lemon peel V4, cup of sugar 4 yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.