Lemon Pudding Sauce
From Fruit recipes, 1907
Serves 2
Serve with pudding.
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 83. The excerpt below is the record exactly as published.
LEMON PUDDING SAUCE One and one-half cups of sugar, one well-beaten egg, juice and rind of one lemon, and one-fourth pound of butter. When thoroughly mixed, and pudding about to be served, add one pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.