3 tbsp sugar
1 tbsp cornstarch
1 tbsp lemon juice
1/2 lemon, grated rind of
1/4 tsp salt
1 tsp butter
1 cup water, boiling
Directions
Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add
the water and cook in a double boiler until mixture thickens. Add the
butter and stir until melted. Stir in the grated lemon rind and
juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Servings: 1 servings
Lemon Sauce 2 Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Written recipes as a concept can be observed back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient records were just primitive pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Roman chefs made use of many different spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and dill. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most exotic meals, and because of this chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery books were in great demand, mostly as a result of higher levels of literacy, more spare time and having more disposable income. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Lemon Sauce 2 recipe.
