Lemon Sauce
From Every-day dishes and every-day work, 1897
Cool to blood heat before serving.
Presented as published in 1897. 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
606Calories
3 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein3.3 g
Carbohydrates162 g
Fiber8.4 g
Sugars142 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium22 mg
Potassium421 mg
Calcium94 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline15 mg
Caffeine0 mg
Water740 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 9. The excerpt below is the record exactly as published.
Lemou Sauce. — Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessert- spoonful of corn-starch ; cook four or five minutes, or until it thickens. Squeeze the juice from one large lemon, and mix with it two thirds of a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.