LEMON CREAM SAUCE, HOT

Name: LEMON CREAM SAUCE, HOT
Yield: 1 servings
Ingredients: half a pint of new milk; one teaspoonful of wheat flour; four ounces of sugar; the well-beaten yolks of three eggs; the grated rind and the juice of one lemon

From Original White House Cookbook, 1887

Serves 1

Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 269. The excerpt below is the record exactly as published.

LEMON CEEAM SAUCE, HOT. Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat fiour, four ounces of sugar and the well-beaten yolks of three eggs ; remove it from the fire and add the grated rind and the juice of one lemon

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