Lemon-Butter Sauce

Ingredients

• 1 table-spoonful of cornflour
• 2 table-spoonfuls of caster sugar
• the rind of one Lemon
• 4 pint of boiling water
• the juice of half a Lemon
• a small lump of butter
• the beaten yolks of two eggs

Method

1. 1

   Put cornflour and caster sugar into a saucepan, grate in the rind of one lemon, mix, then stir in 4 pints of boiling water, the juice of half a lemon, and a small lump of butter.

2. 2

   Gradually add the beaten yolks of two eggs, stirring over the fire for a minute or two, ensuring the eggs do not curdle.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 284. The excerpt below is the record exactly as published.

Lemon-Butter Sauce. Put 1 table-spoonful of cornflour and 2 table-spoonfuls of caster sugar into a saucepan ; grate in the rind of one Lemon, mix them, then stir in 4 pint of boiling water, the juice of half a Lemon, and a small lump of butter; add gradually the beaten yolks of two eggs

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