vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sauce
From Buckeye cookery, 1892
Serves 3
Some add one-third cup butter and tablespoon corn starch.
Presented as published in 1892. 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 Buckeye cookery (1892), page 135. The excerpt below is the record exactly as published.
Lemon SAUCE. Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, serve. Never boil sauce after adding lemon, as it makes it bitter. Some add one-third cup but- ter and table-spoon corn starch
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