Lemon Sauce for Steamed Pudding
From Delicate dishes, 1896
A. E. S.
Presented as published in 1896. 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 Delicate dishes (1896), page 34. The excerpt below is the record exactly as published.
EMON SAUCE. FOR STEAMED PUDDING. One coffeecup of sugar, small }^ cup of butter, i egg, I large lemon, all the juice and half the rind, i teaspoonful of nutmeg, 3 tablespoonfuls of boiling water
Cook this with the app: pantry check, scaling, and the assistant.