American
Lemon Sauce I
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ¾ cups Sugar
- ¼ cup Water
- 2 teaspoons Butter
- 1 tablespoon Lemon Juice
Make it
Method
- 1
Make a syrup by boiling sugar and water eight minutes; remove from fire; add butter and lemon juice.
Source & rights
Where this recipe comes from
Lemon Sauce I, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.