Lemon Sauce

Ingredients

• One lemon
• six pieces of cut loaf-sugar
• one tea-cupful of cold water

Method

1. 1

   Pare the rind from the lemon and cut this into strips the thickness of a straw.

2. 2

   Put these straws of lemon-rind into a small sauce-pan together with the lumps of sugar, and covering them with the cold water, squeeze into the mixture the juice of the lemon.

3. 3

   Put the sauce-pan over the fire, and stir the contents until boiling; when this takes place cover the sauce-pan, and drawing it to one side of the fire, let all simmer slowly for twenty minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 119. The excerpt below is the record exactly as published.

Lemon Sauce. — One lemon, six pieces of cut loaf-sugar, one tea-cupful of cold water

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