Lemon Sauce

Ingredients

• One cup of sugar
• half a cup of water
• the rind (pared off very thinly) of two lemons
• the yolk of three eggs

Method

1. 1

   Boil sugar, water, lemon rind, and juice together for ten minutes.

2. 2

   Beat the yolks of the eggs, strain the syrup, stir the eggs into it, set the saucepan in boiling water, and beat rapidly until thick and smooth.

3. 3

   Remove from water and beat for five minutes.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 116. The excerpt below is the record exactly as published.

One cup of sugar, half a cup of water, the rind (pared off very thinly) of two lemons, with the strained juice; boil all together ten minutes; beat the yolk of three eggs. Strain the syrup, stir the the eggs into it, set the saucepan in another of boiling water, and beat rapidly tilljhick and smooth ; remove from the water, and beat fiW minutes. CHAKDOT. CAREME'S CELEBRATED PUDDING SAUCE. Mix half a pint of sherry, with four ounces of sugar and two eggs well beaten in a bowl, which set in a sauce- pan of boiling water; beat rapidly with an egg-beater till thick and smooth. EISTGLISH BRA:N"DT SAUCE FOR PLUM PUDDIi^GS. A tablespoonful of butter stirred in a saucepan over the fire, with two teaspoonfuls of flour, till they bubble. Stir into them a gill of water and half a gill of brandy. POLKA SAUCE. Beat three ounces of butter, with a cup of powdered sugar, till they are very light and foamy; set the bowl in boiling water, make three glasses of sherry hot, add it gradually to the butter and sugar, beating all the time; do not cease beating till all are at the boiling point. Then serve with ice-cold polka pudding. YAKILLA SAUCE. Quarter of a cup of butter, a cup of water, and one of sugar, boil together; remove from the fire, have 232 Practical Recipes, two eggs well beaten, pour the hot mixture to them and then stir together oyer the fire till thick; if you do this in a bowl set in boiling water, there is less danger of curdling the eggs. Add one teaspoonf ul of vanilla pow- der or extract and serve. FRUIT SAUCE. Sauce from fresh fruit is made by stewing the fruit, cherries, raspberries, etc., in an equal quantity of water and half a pint of sugar to each pint of m^ter; when very tender, pulp through a strainer. It may be thick- ened with a little cornstarch if desired. CHAPTEE XXXIV. CAKES. SPONGE JELLY CAKE. Beat three whole eggs ten minutes by the clock, with a cup of sugar ; they should then look like thick cream beaten, a full cup of flour, and a teaspoonful of baking powder; spread on tins, and bake five minutes in a very hot oven; the whole success of the cake depends on the oven. It is very like real sponge if right. Spread with jelly, or cream, whipped and flavored; put one layer on the other, and sift powdered sugar over. CUP CAKE. Beat a cup of butter, or one-half lard, to a cream, with two cups of sugar. Grate in the peel of a lemon, beat the yolks of three eggs, stir them in, then sift in three cups of flour, using just milk enough to make it a very thick batter; when the flour is in, whip the whites firm and add them, put in'a pinch of salt, and two teaspoonf uls of baking powder; bake in a buttered tin in a quick oven. I always keep a piece of cardboard (part of an old paper box will do) to cover over cakes the first part of the time they are in the oven; this prevents the heavy streak, that is sometimes caused by the crust forming before the cake has well risen. 233 234 Practical Recipes, FKUIT CUP CAKE. Make by above recipe, only haye ready a cup of fruit, currants and citron or anything you like, well floured and made quite warm. Add them last, just stirring them in, and get the cake into the oven quickly. N. B. — Fruit put in without flouring it will sink to the bottom, so it will if put in cold, or if the cake is stir- red much after it is added. A glass of wine is a great addition to either of these cakes. SPOKGE CAKE. Beat the whites of five eggs till they are solid, add the yolks to them, stirring very gently; grate the rind of a small lemon and squeeze in the juice of half. Sift in eight ounces of powdered sugar, and four of sifted flour, add a pinch of salt. Stir very gently after the flour is added, and only enough to mix it. Line a tin with buttered paper, and pour the cake into it; bake forty-five minutes in a brisk oven. Cover the cake the first half hour. When you take it out keep it from all drafts, or it will fall. POU]S"D CAKE, (very RICH). One pound of butter washed in rose-water if you want it very nice; beat it to a cream with the yolks of eight eggs and a pound of sugar, add a glass of wine and one of brandy, with a tablespoonf iil of rose-water unless the butter was washed in it. When very creamy, stir in a pound of sifted flour, and the whites of eight eggs, beaten to a firm froth. Bake in a tin lined with buttered paper; it requires a steady slow oven and will take an hour and a half; cover for the first hour. Cakes. 235 FRLTIT POUK^D CAKE. Make by foregoing recipe; but prepare a pound of very well cleaned and dried fruit, shake two tablespoon- fuls of flour through it, then sift out all that does not adhere. Make the fruit yery warm and add the last thing. PLAIK ICIKG. Mix a pound of powdered sugar with the whites of two eggs, the juice of half a lemon, a dessert-spoon- ful of rose-water. Simply stir till smooth, and spread over the cake with a knife dipped in cold water. POKDAKT ICIISTG. This has taken the place of the old-fashioned frosting except for plum or pound cake. To make it, see " Fon- dant," in the first part of this book, page 92. Melt the fondant by standing the bowl containing it, in a sauce- pan of boiling water and stirring it till it is like cream, taking care none of the water boils into it ; flavor and color as you please; spread it on the warm cake like other icing. INDEX. PAGE Albert pudding 203 Allemande sauce 224 Almond creams 93 Almond sauce

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