vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 1
See Nutmeg Sauce, Lesson 137.
Presented as published in 1912. 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
597Calories
4 gProtein
146 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein3.8 g
Carbohydrates146 g
Fiber2.7 g
Sugars101 g
Total Fat7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol16 mg
Sodium1706 mg
Potassium68 mg
Calcium154 mg
Iron16 mg
Magnesium15 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 134. The excerpt below is the record exactly as published.
lemon sauce. Lemon Sauce One T cornstarch, ><_ t salt, >< c sugar, i c boiling water, y2 T butter and the juice of i lemon
Cook this with the app: pantry check, scaling, and the assistant.