Lemon Sauce for Puddings

Ingredients

• the rind and strained juice of a large lemon
• a wine-glassful of sherry or raisin wine
• a wine-glassful of water
• an ounce of fresh butter
• an ounce of flour
• two table-spoonfuls of sugar
• the well-beaten yolks of two eggs

Method

1. 1

   Put the rind and strained juice of a large lemon into a bowl.

2. 2

   Pour over them a wine-glassful of sherry or raisin wine, and a wine-glassful of water.

3. 3

   Let them infuse some time.

4. 4

   Mix an ounce of fresh butter and an ounce of flour over the fire.

5. 5

   When slightly browned, gradually pour in the wine and water; add two tablespoonfuls of sugar, and boil gently until smooth.

6. 6

   Draw from fire, cool a minute, then add the yolks of two eggs, stirring until thickened without boiling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 835. The excerpt below is the record exactly as published.

Lemon Sauce for Puddings.— Put the rind and strained juice of a large lemon into a bowl. Pour over them a wine-glassful of sherry or raisin wine, and a wine-glassful of water. Let them infuse some time. Mix an ounce of fresh butter and an ounce of flour over the fire. When it is slightly browned gradually pour in the wine and water; add two table-spoonfuls of sugar, and boil gently until the mixture is quite smooth. Draw the saucepan from the fire, let the contents cool a minute, then add the Avell-beaten yolks of two eggs

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