Lemon Cream Sauce

Name: Lemon Cream Sauce
Yield: 1 servings
Ingredients: One-half a pint of new milk; 4 ounces of granulated sugar; 1 teaspoon of wheat flour; the well-beaten yolks of 2 eggs

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 162. The excerpt below is the record exactly as published.

Lemon Cream Sauce. One-half a pint of new milk, 4 ounces of granulated sugar, 1 teaspoon of wheat flour and the well-beaten yolks of 2 eggs

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