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Lemon Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about ten minutes. Sufficient for five or six persons.
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
Nutrition per serving
247Calories
1 gProtein
66 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein1.1 g
Carbohydrates66 g
Fiber2.8 g
Sugars59 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.1 mg
Potassium140 mg
Calcium30 mg
Iron0.6 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1076. The excerpt below is the record exactly as published.
lemon-sauce poured round them. The sauce may be made as follows : — Put the rind and juice of a fresh lemon into a saucepan, with a quarter of a pint of water and two ounces of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.