vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce
From Magnet users cook book, 1920
Serves 1
—Mrs. R. Greenwood, Shediac, N. B.
Presented as published in 1920. 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
779Calories
0 gProtein
202 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories779 kcal
Protein0.1 g
Carbohydrates202 g
Fiber0.1 g
Sugars201 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol31 mg
Sodium5.9 mg
Potassium31 mg
Calcium7.6 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline1.2 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 27. The excerpt below is the record exactly as published.
LEMON SAUCE. One cup sugar, 1-3 cup water, 1 tablespoon butter, — 1% tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.