Rich Lemon Sauce for Puddings

Ingredients

• a fresh lemon
• a teacupful of sugar
• the same of butter
• a large teaspoonful of wheat flour
• half a pint of boiling water

Method

1. 1

   Boil the lemon in plenty of water until a straw will penetrate it, then cut it into slices and each slice into quarters; add sugar, butter, and flour; put all together into a stew-pan, and stir in gradually the boiling water; keep over the fire for ten minutes, stirring all the time, then serve with half a nutmeg grated over.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 21. The excerpt below is the record exactly as published.

ICH LEMON SAUCE^ FOB PUDDINGS. Boîl a fresh lemon în plenty of water, untîl a straw wîU penetrate ît, then eut ît în slîces, and each slîce in quarters; add a teacupful of sugar, and the same of butter, wîth a large teaspoonful of wheat flour worked into ît; put ail together into a stew-pan, and stîr in gradually half a pînt of boilîng water

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