vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
806Calories
1 gProtein
209 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories806 kcal
Protein0.6 g
Carbohydrates209 g
Fiber1.4 g
Sugars202 g
Total Fat6.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium7.6 mg
Potassium76 mg
Calcium20 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 60. The excerpt below is the record exactly as published.
LEMON SAUCE 1 pint sugar, 1 tablespoon butter. Pour over ^ pint hot water. Add the juice of 1 lemon. Let it boil, and add 1 tablespoon corn- starc
Cook this with the app: pantry check, scaling, and the assistant.