White Lemon Sauce
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 134. The excerpt below is the record exactly as published.
White Lemon Sauce. — Make a good white or cream sauce, flavoured with about two inches of lemon rind when cooking. When the sauce is done, take out the lemon rind, take the flesh of the lemon
Cook this with the app: pantry check, scaling, and the assistant.