{"id":7739,"slug":"lemon-sauce-no-2","title":"LEMON SAUCE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["strained juice of two lemons","grated peel of one lemon","a cup of sugar","one glass of white wine or water","yolks of three eggs","whites of three eggs","powdered sugar"],"ingredients_norm":["strained juice of lemon","peel of lemon","sugar","white wine or water","egg yolk","egg white","powdered sugar"],"steps":["Boil the strained juice of two lemons and the grated peel of one with a cup of sugar and one glass of white wine or water.","When boiled to a syrup add the yolks of three eggs well beaten, also half of the whites beaten to a froth.","Use the other half of the stiffly-beaten whites, sweetened with powdered sugar, to decorate the sauce.","Serve immediately."],"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:w91:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"66a22cce5087c9d1dd3c80ab15dea6dea45e49413e664a54064a4b8d93b58af1","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-2"}