Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
571
Calories
14g
Protein
13g
Fat
99g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two teaspoonfuls of corn starch
- two tablespoonfuls of lemon juice
- one-fourth cup of finely- chopped ginger
- one teaspoonful of butter
- ginger
- lemon juice
Directions
1
Can be made from sweetened whipped cream, chilled and flavored.
2
GINGER SAUCE (Boston Cooking School).
3
Dilute two teaspoonfuls of corn starch with water and stir in one-fourth of a cup each of brandy and ginger syrup, and two tablespoonfuls of lemon juice ; cook five minutes, then add one-fourth cup of finely- chopped ginger, a few gratings from the rind of a lemon and one teaspoonful of butter. Serve hot or cold.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive