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Lemon Sauce
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
658Calories
3 gProtein
168 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein2.7 g
Carbohydrates168 g
Fiber2 g
Sugars136 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium274 mg
Potassium290 mg
Calcium92 mg
Iron8.2 mg
Magnesium22 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate82 mcg
Choline16 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 77. The excerpt below is the record exactly as published.
lemon sauce made as follows: Lemons, l1/^. Powdered sugar, 1 cup. Boiling water, i/2 cup
Cook this with the app: pantry check, scaling, and the assistant.