![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/sauces.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
71
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
The rind and juice of 1 lemon, 1 tablespoonful of flour, 1 oz. of butter, 1 large wineglassful of sherry, 1 wineglassful of water, sugar to taste, the yolks of 4 eggs.
👨🍳 Method
Rub the rind of the lemon on to some lumps of sugar; squeeze out the juice, and strain it; put the butter and flour into a saucepan, stir them over the fire, and when of a pale brown, add the wine, water, and strained lemon-juice. Crush the lumps of sugar that were rubbed on the lemon; stir these into the sauce, which should be very sweet. When these ingredients are well mixed, and the sugar is melted, put in the beaten yolks of 4 eggs; keep stirring the sauce until it thickens, when serve. Do not, on any account, allow it to boil, or it will curdle, and be entirely spoiled.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Lemon Sauce For Sweet Puddings from Mrs. Beeton's vintage cookbook, and I must say, it was a delightful journey back in time. The first surprise was the unusual technique of rubbing lemon rind onto sugar lumps — a simple step that infused the sauce with an intense, fresh lemon aroma that I found utterly charming. It was a small detail, but it made a significant difference in the final flavor. This sauce would be a perfect match for a weeknight cook looking to elevate a simple pudding or sponge cake. The process is straightforward, taking just about 15 minutes, and the result is a velvety, sweet, and tangy sauce that's far from boring. The key is to keep stirring gently over low heat, which prevents curdling and ensures a smooth, creamy consistency. It's a vintage gem that deserves a spot in your modern kitchen repertoire.
