Caraway Sauce

Ingredients

• 2 table-spoonfuls of flour
• ^ pint of water
• a good-sized lump of butter
• 1 teaspoonful of Caraway-seeds
• a small quantity of sugar
• sufficient lemon-juice to make it acid
• the beaten yolks of two eggs

Method

1. 1

   Mix the flour in a saucepan with water until smooth.

2. 2

   Add butter and stir over the fire until boiling.

3. 3

   Add Caraway-seeds, sugar, and lemon-juice.

4. 4

   Boil again, then remove from heat and quickly stir in the beaten yolks of eggs.

5. 5

   Serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 134. The excerpt below is the record exactly as published.

Caraway Sauce. — Mix 2 table-spoonfuls of flour in a saucepan with ^ pint of water till smooth ; put in a good-sized lump of butter, and stir over the fire until boiling. Put in the sauce 1 teaspoonful of Caraway-seeds, a small quantity of sugar, and sufficient lemon-juice to make it acid. Boil it up again, then move it off the fire, stir in quickly the beaten yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.