Lemon Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
768Calories
7 gProtein
183 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories768 kcal
Protein7.5 g
Carbohydrates183 g
Fiber5.3 g
Sugars101 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol31 mg
Sodium1077 mg
Potassium133 mg
Calcium306 mg
Iron32 mg
Magnesium29 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 68. The excerpt below is the record exactly as published.
Lemon Sauce. yi cup sugar i tablespoon butter I tablespoon corn starch i pint boiling water I lemon, rind and juice i egg, salt
Cook this with the app: pantry check, scaling, and the assistant.