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Lemon Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
709Calories
7 gProtein
161 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories709 kcal
Protein7.2 g
Carbohydrates161 g
Fiber1.9 g
Sugars113 g
Total Fat16 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.9 g
Cholesterol142 mg
Sodium350 mg
Potassium93 mg
Calcium106 mg
Iron9.8 mg
Magnesium15 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A1.5 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3 mg
Folate62 mcg
Choline49 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 88. The excerpt below is the record exactly as published.
LEMON SAUCE — Grate the rind and squeeze the juice of one lemon. Mix together three teaspoons cornstarch, one cup of sugar and two cups of boiling water, and cook ten minutes, stir- ring constantly. Add the lemon rind and juice and one teaspoon of butter. LEMON SAUCE — Mix three dessert spoons of cornstarch with one cup of sugar, pinch of salt, in a saucepan, pour on two cups boiling water and stir quickly as it thickens. When it is smooth set it back where it will simply bubble and simmer, and stir occasionally. Add the grated rind and juice of one lemon and one rounding tablespoon butter. If this is too thick add more hot water as it thickens in cooling, and you want it thin enough to pour easily. LEMON SAUCE— Mix three tablespoons of cornstarch with one cup of cold water and turn on one cup of boiling water. Boil ten minutes, then add one cup of sugar, the juice and grated yel- low rind of one lemon and two rounding tablespoons of butter. LEMON SAUCE FOR FRITTERS— Mix four level tea- spoons of cornstarch with one cup of sugar, and stir at once into two cups of boiling water, add the juice and grated yellow rind of one lemon
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