Egg Sauce
From Home cookery, 1898
ANOTHER WAY: Take the same ingredients but boil only one of the eggs. Beat the yolk of the other egg, add it to the white sauce, and stir over the fire till cooked, but not curdled. Add the other egg, chopped, and season.
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 70. The excerpt below is the record exactly as published.
Egg Sauce. Milk 1 pint. Butter I oz. Flour f oz. Hard boiled eggs 2. Cayenne and salt to taste.
Cook this with the app: pantry check, scaling, and the assistant.