Dessert
Lemon Sauce II
A classic 1910 sweet built around sugar, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ½ cup sugar
- 1 cup boiling water
- 1 tablespoon corn-starch or
- 1½ tablespoons flour
- 2 tablespoons butter
- 1½ tablespoons lemon juice
- Few gratings nutmeg
- Few grains salt
Historical transcription
Source method
- 1
Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.