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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 608g Recipe makes 1 1/2 cups) |
||
| Calories 1744 | ||
| Calories from Fat 641 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 71.3g | 109% | |
| Saturated Fat 42.0g | 209% | |
| Monounsaturated Fat 19.7g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 585mg | 195% | |
| Sodium 578mg | 24% | |
| Potassium 267mg | 7% | |
| Total Carbohydrate 275.4g | 91% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 269.4g | ||
| Protein 13.6g | 27% | |
Lemon Butter Pudding Sauce
By: Molly53
Jul 24, 2008
Delicious served on cakes, gingerbreads and puddings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
1 1/2 cups
Ingredients
- 1/2 cup butter
- 2 cups sugar
- 3 eggs, well beaten
- 1/2 cup water
- 1/2 cup lemon juice (fresh is best)
- 1 1/2 tablespoons lemon rind, grated
Directions
1
Cream butter and sugar thoroughly; add eggs and mix well.2
Add water, lemon juice and rind.3
Cook in top of double boiler until thick.
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- Course > Desserts
- Main Ingredient > Fruit > Citrus > Lemon
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
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