Lemon Sauce for Puddings (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five 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
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 Puddings (another way). — Put the thin rind of a lemon and three table-spoonfuls of powdered sugar into a sauce- pan with half a pint of water. Simmer gently for twenty minutes, then add the juice of the lemon and a wine-glassful of gin
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