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Try this sauce hot on your gingerbread, too. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
- Cream butter and sugar until fluffy; add egg.
- Add lemon juice and rind; mix well and beat in water, 1 teaspoon at a time, beating hard between additions.
- Heat over boiling water until very hot, stirring constantly.
- Add nutmeg.