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Lemon Sauce No. 1
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
566Calories
7 gProtein
134 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein7.1 g
Carbohydrates134 g
Fiber4.8 g
Sugars99 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol93 mg
Sodium441 mg
Potassium222 mg
Calcium155 mg
Iron13 mg
Magnesium22 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C53 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate71 mcg
Choline83 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 55. The excerpt below is the record exactly as published.
Lemons, 2. Boiling water, 1% cups. Put the grated rind and juice of the lemons with the sugar ; beat the eggs until light, and stir into the sugar. Just before serving, add the boiling water, set on the range, and cook slowly, but do not boil. For a richer sauce, add butter. LEMON SAUCE NO. 2 Water, 2 cups. Corn-starch, 1% tablespoons. Butter, 1 tablespoon. Sugar
Cook this with the app: pantry check, scaling, and the assistant.