Homemade Sour Cream

From NORTHERN COOKBOOK.

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A historical recipe

NORTHERN COOKBOOK, by Canada. Department of Indian Affairs and Northern Development.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Beat the egg yolks lightly.
Add the salt and lemon juice or vinegar.
Stir in the melted butter, then add the hot water and blend well.
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Place over hot water and cook, stirring continu- ously until thickened.
Store in a clean jar in refrigerator.
Reheat when needed.
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In the top of a double boiler, cream the butter and add the well beaten eggs.
Add seasonings and boiling water, then place over boiling water and cook until thick, stirring constantly.
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Remove from heat, add lemon juice, stir well and serve at once over cooked cauliflower, broccoli, asparagus or fish.
Wherever a recipe calls for sour cream and, at the moment, it is not available, try combining 1 tablespoon of white vinegar or lemon juice with 1 cup of evaporated canned milk.
Let stand 30 minutes in warm temperature.
Then place in refrigerator until needed.