Liquid Sauce

Name: Liquid Sauce
Ingredients: 1 c. sugar; 3 tbsp. flour; 1 c. water; 2 tbsp. butter; J4 tsp. salt; Juice or grated rind of one lemon, or flavoring to taste (vanilla or spice)

From A handbook of home economics, 1912

Presented as published in 1912. 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 A handbook of home economics (1912) by Etta Proctor Flagg, page 25. The excerpt below is the record exactly as published.

liquid sauce or with lemon cream sauce. A HANDBOOK OF HOME ECONOMICS 89 Lemon Cream Sauce 1 c. powdered sugar. 4 tbsp. butter. Grated rind of one lemon. 2 tbsp. lemon juice. Spk. nutmeg. Cream butter, add sugar gradually; when smooth and creamy, add grated rind, juice and nutmeg. Beat 10m. Stir for a minute over boiling water before serv- ing. Serve on a warm plate. Liquid Sauce 1 c. sugar. 3 tbsp. flour. 1 c. water. 2 tbsp. butter. J4 tsp. salt. Juice or grated rind of one lemon, or flavoring to taste (vanilla or spice)

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