Lemon Sauce
From The Pattern cook-book, 1890
Serves 1
Oranges may be used instead of lemons.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 186. The excerpt below is the record exactly as published.
One cupful of sugar. Two eggs. Two table-spoonfuls of- corn-starch. One pint of milk. One table-spoonful of butter. Two lemons (juice of both, and rind of one). PUDDINGS. 427 Wet the corn-starch in a little of the miik, place the rest of the milk on the lire in a milk boiler, and when it boils, add the corn-starch. After this has boiled five min- utes, add the butter, remove the corn-starch from the fire, and set it away to cool. Beat the yolks of the eggs light, stir in the sugar, mix very thoroughly, and add the lemon- juice and the grated rind. Beat this mixture to a stiff cream, and gradually stir it into the corn-starch, which should be quite cool by this time. Stir well, and when perfectly well mixed, pour the pudding into a buttered pudding-dish, and bake slowly for half an hour. Beat the whites of the eggs stiff, add to them one lable-spoonful of sugar, spread them on top of the pudding, and brown nicely. J^ICE PUDDING WITH LEMON. One pint of cooked rice. One pint of milk. Two table-spoonfuls of sugar. Two tea-spoonfuls of corn-starch. One-half tea-spoonful of salt. One tea-spoonful of butter. Two eggs (whites). Wet the corn-starch in a table-spoonful of the milk, place the rice and the rest of the milk together in a double-boiler, and boil them ten minutes ; then add the corn-starch, cook five minutes more, and stir in the rest of the ingredients, adding only half the sugar ; then turn the whole into a pudding-dish. Beat the whites of the eggs stiif, add the other half of the sugar, spread the egg on top of the pudding, and brown nicely. Serve with a 428 THE PATTERN COOK-BOOK. LEMON SATTCE. Two eggs (yolks). One cupful of sugar. One large lemon, (juice and half the grated rind)
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