Lemon Sauce II
From Cooks in clover, 1889
Mrs. J. R. Morris.
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
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. I Miss Kate Kennell. Lemon Sauce, II. — The juice and grated peel of one lemon, one cup of sugar, half a cup of butter, a third of a cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.