Lemon Sauce

Name: Lemon Sauce
Ingredients: 2 cups sugar; 8 tablespoons butter; 4 tablespoon cornstarch; 6 tablespoons lemon juice; 4 cups boiling water; Pinch of salt

From The Gertrude Bobbitt Circle cook book, 1948

Serve with Swansdown one egg cake. Mrs. Arthur Allen, Pascagoula, Miss.

Presented as published in 1948. 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 The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 66. The excerpt below is the record exactly as published.

LEMON SAUCE 2 cups sugar 8 tablespoons butter 4 tablespoon cornstarch 6 tablespoons lemon juice 4 cups boiling water Pinch of salt

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