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Lemon Sauce I
From Boston Cooking-School cook book, 1896
Serves 1
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
Nutrition per serving
700Calories
0 gProtein
183 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein0.1 g
Carbohydrates183 g
Fiber0 g
Sugars182 g
Total Fat7.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol21 mg
Sodium30 mg
Potassium22 mg
Calcium11 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus2.9 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 252. The excerpt below is the record exactly as published.
LEMON SAUCE I 34 cup sugar 2 teaspoons butter \4 cup water 1 tablespoon lemon juice 2 tablespoons light corn sirup
Cook this with the app: pantry check, scaling, and the assistant.