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Lemon Sauce for Puddings
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Add more water if too thick.
Presented as published in 1907. 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
417Calories
1 gProtein
108 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories417 kcal
Protein0.6 g
Carbohydrates108 g
Fiber1.4 g
Sugars102 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium10 mg
Potassium75 mg
Calcium22 mg
Iron0.4 mg
Magnesium6.9 mg
Phosphorus9.8 mg
Zinc0 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
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 80. The excerpt below is the record exactly as published.
LEMON SAUCE FOR PUDDINGS. Mrs. A. B. Seaman. Two cups hot water, one cup sugar, three teaspoons PUDDINGS 167 corn starch, grated rind and juice of one lemon, one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.