The 1901 Cookbook Archive
No. 495 — Lemon Sauce for Pudding
English historical translation of Molokhovets recipe No. 495 from the 1901 Russian cookbook, retaining original methods and measures.
Thinly pare the zest of one lemon and boil it in two glasses of water with ½ glass of lump sugar. Add the juice of the lemon, strain through muslin and cool slightly.
Crush another ½ glass of sugar finely and beat until pale with five yolks. Gradually dilute with all the prepared sauce and warm, stirring, until very hot but not boiling.
Pour some over the pudding and serve the remainder in a sauceboat. The author suggests using the whites for meringues or a light soufflé the following day.
Historical editorial note: Heating egg yolks until very hot is a historical description and does not specify a modern safe temperature.
Original source: Read Russian recipe No. 495. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.