Recipes

Lemon Sauce

Recipe No. 489 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Sauces

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 489 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Cornstarch — 7 ounces (½ mess kit cup)
  • Sugar, granulated — 3 pounds (1½ No. 56 dippers)
  • Water — 2¼ quarts (2½ No. 56 dippers)
  • Butter — ½ pound (⅓ mess kit cup)
  • Lemon juice — ¾ pint (½ mess kit cup)

Directions

Key ingredients

Cornstarch

  1. Mix cornstarch and sugar; add ½ pint (⅓ mess kit cup) of the water. Stir until smooth.
  2. Heat remaining water to boiling point; add cornstarch mixture slowly, stirring constantly.
  3. Heat to boiling point; boil 5 minutes or until clear and thick, stirring constantly. Remove from heat.
  4. Add butter and lemon juice; mix well.
  5. Serve hot or cold.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Cornstarch — ½ oz Sugar, granulated — 3¾ oz Water — 11½ tbsp Butter — ⅔ oz Lemon juice — 2 tbsp

⚠ As printed, the manual is inconsistent here — “Water: 2¼ quarts (2½ No. 56 dippers)”: 2¼ quarts = 9/4 qt, but gloss says 2½ dippers = 5/2 qt. Transcribed exactly as printed; the parenthetical Army measure is usually the safer one to follow.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 489, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.