Butter Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about 3-4 minutes.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 278. The excerpt below is the record exactly as published.
Butter Sauce (another way). — Put a quarter of a pint of melted butter into an enamelled saucepan over a slow fire — see that it does not brown — and two well-whisked eggs, carefully stirring all the time till it thickens. Remove before it boils, and pour in a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.