vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Sauce No. 2
From Vegetarian Cook Book, 1904
Serves 2
This sauce serves well with a fig pudding.
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
402Calories
1 gProtein
105 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein0.6 g
Carbohydrates105 g
Fiber1.4 g
Sugars102 g
Total Fat6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium9.8 mg
Potassium75 mg
Calcium22 mg
Iron0.4 mg
Magnesium6.8 mg
Phosphorus9.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water282 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.
LEMON SAUCE NO. 2 Water, 2 cups. Corn-starch, 1% tablespoons. Butter, 1 tablespoon. Sugar, 1 cup. Lemon, grated rind and juice, 1.
Cook this with the app: pantry check, scaling, and the assistant.