Boiled Cod with Egg Sauce
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 30. The excerpt below is the record exactly as published.
Boiled Cod with Egg Sauce. Boiled White Potatoes. Stewed Corn. Bread and Butter. Mince Pie. Cheese. Supper.— Cold Meat. Tea. Cake. Canned Pears, Boiled Cod With Egg Sauce.— Tie the fish in a linen bag after salting well. Put in boiling water and cook one hour. Egg Sauce.- i egg (well beaten), i teaspoonful corn starch, turn boiling water to it until it thickens, then turn the two together. Add a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.