A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar and the well-beaten yolks of three eggs
Remove it from the fire and add the grated rind and the juice of one lemon
Stir it well and serve hot in a sauce tureen
Modern guidance to help you succeed with this vintage recipe
This is a classic egg-thickened custard sauce (similar to crème anglaise) where the egg yolks provide lecithin for emulsification and proteins that coagulate at 160-170°F to create a silky texture. Adding the lemon juice off heat prevents the acid from curdling the eggs, while the flour provides insurance starch molecules that help stabilize the emulsion. The sugar not only sweetens but also raises the coagulation temperature of the eggs, giving you a wider safety margin against scrambling.
This sauce is best made fresh and served immediately, as it will thicken considerably upon cooling and may separate when reheated. If necessary, it can be made up to 2 hours ahead and kept warm in a double boiler or bain-marie, whisking occasionally to prevent a skin from forming.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken when cold and may separate slightly. Reheat gently in a double boiler over barely simmering water, whisking constantly. If the sauce breaks, whisk in 1-2 tablespoons of warm milk or cream to re-emulsify. Do not microwave, as uneven heating will cause curdling.
AI-generated tips from Chef Cecil's culinary database
This sauce is best made fresh and served immediately, as it will thicken considerably upon cooling and may separate when reheated. If necessary, it can be made up to 2 hours ahead and kept warm in a double boiler or bain-marie, whisking occasionally to prevent a skin from forming.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce will thicken when cold and may separate slightly. Reheat gently in a double boiler over barely simmering water, whisking constantly. If the sauce breaks, whisk in 1-2 tablespoons of warm milk or cream to re-emulsify. Do not microwave, as uneven heating will cause curdling.
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