Cream Sauce
From The bride's cook book, 1915
Serves 4
The choicest portion of the salmon is that at the center and toward the tail.
Presented as published in 1915. 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 The bride's cook book (1915) by Edgar William Briggs, page 46. The excerpt below is the record exactly as published.
CREAM SAUCE Prepare a small cupful of cream sauce, in which had been stirred a teaspoonful of minced parsley and the juice of one- fourth of a lemo
Cook this with the app: pantry check, scaling, and the assistant.