Honey Lemon Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp honey
1/2 cp water
1 tbsp lemon juice
1/2 tsp powdered nutmeg
1 - Combine all ingredients in saucepan.
2 - Heat only until very hot.
3 - Do not boil.
Makes about 1 1/2 cps sauce.
Serve over pancakes, plain cupcakes, gingerbread, rice pudding
or other pudding. Also delicious over watm apple or peach turnover.
Old fashioned cooks served it over warm peach pie--that's a New
England and Ohio tradition.