Recipe: Lemon Cream Sauce, Hot

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.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)