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Lemon Sauce
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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
444Calories
8 gProtein
3 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein7.9 g
Carbohydrates2.7 g
Fiber0.7 g
Sugars0.7 g
Total Fat46 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol262 mg
Sodium377 mg
Potassium145 mg
Calcium23 mg
Iron4 mg
Magnesium11 mg
Phosphorus143 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1771 mcg
Vitamin E1.6 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B127.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.2 mg
Folate254 mcg
Choline94 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 30. The excerpt below is the record exactly as published.
LEMON SAUCE. To a half pint of drawn butter sauce add the inside of a lemon, chopped (seeds taken out), and the chicken liver boiled and mashed
Cook this with the app: pantry check, scaling, and the assistant.