Egg Sauce
From How to cook vegetables, 1911
Good for vegetable marrow, seakale, etc.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 104. The excerpt below is the record exactly as published.
Egg Sauce ( for Vegetable Marrow, Seakale, etc.). Boil an egg for about 10 minutes. Take off the shell and chop rather small. Mix this with about 2 pint of white sauce
Cook this with the app: pantry check, scaling, and the assistant.