Lemon Sauce for Fish
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INGREDIENTS
INSTRUCTIONS
Strain lemon juice into saucepan, then add other ingredients. Beat over fire until hot but do not let boil. When fully hot, remove from fire, mix with the beaten yolks of two eggs and serve at once. Good for fine flavored fishes such as Kingfish Source: FISHES AND FISHING IN LOUISIANA, Pub. 1933 Recipe date: 01/17/33
NOTES
Nutrition
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| Serving Size: 1 Serving (4g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 9 | ||
| Calories from Fat: 1 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.6mg | 0 % | |
| Potassium 44.4mg | 1 % | |
| Total Carbohydrate 2.3g | 1 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 1.4g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 9
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