Lemon Sauce
From Choice cookery, 1888
Presented as published in 1888. 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
962Calories
3 gProtein
254 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories962 kcal
Protein3.4 g
Carbohydrates254 g
Fiber8.4 g
Sugars234 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium432 mg
Calcium88 mg
Iron2 mg
Magnesium28 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate41 mcg
Choline15 mg
Caffeine0 mg
Water505 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 44. The excerpt below is the record exactly as published.
LEMON SAUCE. £ lb. lump sugar £ pint water J uice of 3 lemons 1 teaspoonful arrowroot A dust of salt
Cook this with the app: pantry check, scaling, and the assistant.