pescatariannut-freesoy-freeshellfish-free
Dutch Sauce for Fish
From Twentieth century home cook book, 1905
Serves 1
Good for salads made of hard-boiled egg or cold fish.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.
DUTCH SAUCE FOR FISH. Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste
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