vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Sauce
From The complete cook book, 1900
Serves 1
Serve warm.
Presented as published in 1900. 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
567Calories
9 gProtein
120 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein9 g
Carbohydrates120 g
Fiber0.3 g
Sugars107 g
Total Fat18 g
Saturated Fat2.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol273 mg
Sodium118 mg
Potassium104 mg
Calcium50 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus145 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0.9 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate39 mcg
Choline170 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 115. The excerpt below is the record exactly as published.
LEMON SAUCE. One cup of hot water, one-half cup of sugar, one and one-half teaspoonfuls of cornstarch, juice and sliced rind of one lemon, one tablespoonful of butter and one egg
Cook this with the app: pantry check, scaling, and the assistant.