Lemon Sauce I

Name: Lemon Sauce I
Ingredients: one pint of boiling water; one tablespoon of butter; one lemon; half a glass of wine

From Cooks in clover, 1889

Miss Kate Kennell.

Presented as published in 1889. 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

476Calories

9 gProtein

88 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories476 kcal

Protein8.7 g

Carbohydrates88 g

Fiber8 g

Sugars3.9 g

Total Fat14 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol31 mg

Sodium1083 mg

Potassium384 mg

Calcium340 mg

Iron33 mg

Magnesium49 mg

Phosphorus108 mg

Zinc0.6 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.2 mg

Folate140 mcg

Choline23 mg

Caffeine0 mg

Water577 g

As published

This recipe was extracted from Cooks in clover (1889), page 38. The excerpt below is the record exactly as published.

Lemon Sauce, I. — For Steamed Puddings. — Thicken one pint of boiling water with flour to the consis- tency of cream, strain, return to the fire, and add one tablespoon of butter, a little salt, and sugar to taste. Just before serving, stir in the rind and juice \ of one lemon, or half a glass of wine

Cook this with the app: pantry check, scaling, and the assistant.