Lemon Sauce II
A dish made with sugar and corn-starch or 1½ tablespoons flour.
contains glutencontains dairy
Ingredients
US
Metric
- 120 ml sugar
- 240 ml boiling water
- 15 ml corn-starch or 1½ tablespoons flour
- 30 ml butter
- 22 ml lemon juice
- Few gratings nutmeg
- Few grains salt
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.
Nutrition (estimated, per serving)
| Calories | 626 |
|---|---|
| Protein | 0.3 g |
| Fat | 23.1 g |
| Carbs | 108.9 g |
| Fiber | 0.1 g |
| Sodium | 5 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States