{"id":7738,"slug":"lemon-sauce-no-1","title":"LEMON SAUCE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of sugar","one-half cup of water","rind of one lemon","juice of two lemons","one-half teaspoon of butter","a scant teaspoon of cornstarch","a little cold water"],"ingredients_norm":["sugar","water","rind of lemon","juice of lemon","butter","scant teaspoon of cornstarch","little cold water"],"steps":["Boil one cup of sugar with one-half cup of water, rind of one lemon, juice of two, and one-half teaspoon of butter.","When boiling stir in a scant teaspoon of cornstarch dissolved in a little cold water.","Serve hot. Serve with puddings or fritters."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w91:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"77d5094988528458e591775e1ca728183bb231303560577edae0b6cc29a8307a","created_at":"2026-08-02T17:04:42Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lemon-sauce-no-1"}