Lemon Sauce
From Domestic cookery, 1886
Presented as published in 1886. 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
862Calories
0 gProtein
222 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories862 kcal
Protein0.3 g
Carbohydrates222 g
Fiber0 g
Sugars220 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium71 mg
Potassium304 mg
Calcium195 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline5.2 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 53. The excerpt below is the record exactly as published.
LEMON SAUCE. Bind and juice of 2 lemons j pint water ^ lb, brown sugar | Boil the sugar and water 16 minutes, add the juice and rind of lemons, boil five minutes and strain; shred a little of the cooked lemon rind very fine and throw into the sauce. No. 260. MELTED BUTTER. 3 oz. butter Salt and pepper, or sngar and flavouring essence i pint milk or water 1 oz. flour Dissolve the butter with the flour, add the milk or water, just allow it to boil ; add the pepper and salt if for a savoury, sugar and essence if for a sweet. 113 No. 261. MARMALADE SAUCE. 1 tablespoonful marmalade 2 tablespoonfuls brown sugar pint water
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