Lemon Sauce

Name: Lemon Sauce
Ingredients: One large cup sugar; small half cup butter; one well-beaten egg; all the juice of a lemon; half the grated peel of a lemon; small teaspoonful nutmeg; three tablespoonfuls boiling water

From Six little cooks, 1910

Serve immediately with pudding.

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 47. The excerpt below is the record exactly as published.

LEMON SAUCE. One large cup sugar and small half cup butter creamed together, one well-beaten egg stirred in, all the juice and half the grated peel of a lemon, a small teaspoonful nut- meg; beat hard ten minutes, and add three tablespoon- fulB boiling wate

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