Bath Lemon Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Very nice for batter pudding when you have no cream.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 63. The excerpt below is the record exactly as published.
Bath Lemon Sauce. ' • • - , One cup sugar, one-half cup butter, stirred to a light cream; beat well the yolks of two eggs and mix well, then beat in gradually one pint of boiling water, and the juice of one lemoii strained,' then the well beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.