vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Sauce
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
946Calories
14 gProtein
210 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein14 g
Carbohydrates210 g
Fiber2.8 g
Sugars204 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium150 mg
Potassium281 mg
Calcium88 mg
Iron2.5 mg
Magnesium22 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 97. The excerpt below is the record exactly as published.
LEMON sauce. .Three-quarters cup of sugar, half cup of butter, one egg, juice and half the rind of one lemon, half cup of boiling water. Cream butter and sugar, beat in egg, whipped light ; then add lemon. Beat hard, then add water. Cook in double boiler till very hot, but do not let it boil. F. S. C., England. lemon sauce. * Two eggs, one cup white sugar, juice of one lemon. Take sugar and add half cup of hot water
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