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Sweet Sauce
From The white ribbon cook book, 1894
Serves 2
A little nutmeg or ground cinnamon may be used instead of lemon juice if preferred.
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 white ribbon cook book (1894) by Kathryn Armstrong, page 42. The excerpt below is the record exactly as published.
Sweet Sauce — One tablespoonful flour, sugar or molasses, 1 oz. butter, 1 tablespoonful lemon juice. Mix a tablespoonful of flour quite smooth in 4 tablespoonfuls water, then stir into it 3^ pint boiling water, sugar or molasses to taste
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