Sabyllon
This is a French pudding sauce, and a good one, for both fruit or almost any kind of pudding. Put two yolks and one whole egg, one cupful of sugar into a little stew pan; beat them well. Then put the saucepan into another, or cook in a double boiler; beat the eggs briskly with the egg whisk while you gradually pour in a half cupful of sherry; when the sherry is all in, the eggs will begin to thicken; then take it from the fire and add a little lemon juice. Water may be used and not sherry wine.