Lemon Sauce II

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ cup sugar.
  • 1 cup boiling water.
  • 2 tablespoons corn-starch.
  • 2 tablespoons butter
  • tablespoons lemon juice.
  • Few gratings nutmeg.


Mix sugar and corn-starch, add water gradually, stirring constantly; boil five minutes, remove from fire, add butter, lemon juice, and nutmeg.