vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce for Fowls
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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
393Calories
1 gProtein
2 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein0.7 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars0.7 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium6.4 mg
Potassium48 mg
Calcium20 mg
Iron0.2 mg
Magnesium3.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.4 mcg
Choline11 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 835. The excerpt below is the record exactly as published.
Lemon Sauce for Fowls.— Take a fresh lemon, pare off the rind, and remove the thick white skin and the pips. Cut it into dice, and put it into half a pint of good melted butter. Make it thoroughly hot without bringing it to the point of boiling, and serve immediately ; half a tea-spoonful of finely-minced lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.