Lemon Sauce
From Metropolitan cook book, 1918
Presented as published in 1918. 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
1072Calories
6 gProtein
266 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1072 kcal
Protein5.6 g
Carbohydrates266 g
Fiber4 g
Sugars201 g
Total Fat6.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol10 mg
Sodium809 mg
Potassium106 mg
Calcium230 mg
Iron24 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate97 mcg
Choline9.5 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 36. The excerpt below is the record exactly as published.
LEMON SAUCE I cup sugar 1^ cups boiling water H teaspoons lemon juice 1 tablespoon cornstarch 1 teaspoon butter Mix sugar and cornstarch. Add boiling water gradually, stirring until thickened. Boil 5 minutes. Add butter and lemon juice. Serve. LEMON JELLY 2 tablespoons granu- 2 to 2 1 cups boiling water i cup lemon juice lated gelatin 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.