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Public Domain Recipes
cegoh (Pixabay License).

Lemon Sauce II

Ingredients

Directions

  1. Mix the flour, lemon juice and eggs together, stir in the water; stir over the fire till the sauce has thickened.
  2. Add salt or sugar as required.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Sauce

Measure: avoirdupois

Ingredient: flour, egg, water, lemon

Equipment: measuring cups, measuring spoons, bowl, stove, pot

See Also

Funeral Pie

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Dessert • avoirdupois • raisin, egg, water, lemon, sugar, lemon rind, flour, salt • measuring cups, measuring spoons, oven

Montgomery Pie

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Dessert • avoirdupois • molass, water, sugar, flour, egg, lemon, baking powder, milk, butter • measuring cups, measuring spoons, oven, egg beater, sifter

Sweet Roll Dough

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Bread • avoirdupois • yeast, salt, milk, egg, water, lemon, butter, nutmeg, sugar, flour • measuring cups, measuring spoons, pot, stove, egg beater

Lemon Sauce III

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Sauce • avoirdupois • flour, egg, water, lemon • measuring cups, measuring spoons, stove, pot

White Stewed Fish with Balls

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Seafood • avoirdupois • fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb • measuring cups, measuring spoons, pot, stove, knife