Sauce aux Citrons
From The profession of cookery, from a French point of view, 1894
Serve in a tureen.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Sauce aux Citrons. Peel two lemons and squeeze the juice from them. Place the rind with half a pint of water and four ounces of lump sugar, to boil in a saucepan. When the goodness has been ex- tracted, remove the rind, stir in a teaspoonful of corn flour previously wetted with cold water, the lemon juice, and an ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.