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Lemon Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
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
1041Calories
6 gProtein
253 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1041 kcal
Protein6.4 g
Carbohydrates253 g
Fiber2.9 g
Sugars207 g
Total Fat4.1 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Cholesterol55 mg
Sodium578 mg
Potassium97 mg
Calcium167 mg
Iron17 mg
Magnesium18 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate79 mcg
Choline29 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 351. The excerpt below is the record exactly as published.
Lemon Sauce. Mix a table-spoonful of corn-starch with a quarter of a cupful of water. Stir this mixture into a cupful of boiling water, and boil for two minutes ; then add the juice and rind of a lemon and a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.