Egg Sauce
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 120. The excerpt below is the record exactly as published.
Egg Sauce is made by boiling an egg until quite hard, putting it into cold water until cold, and cutting it into little dice and placing it into half a pint of melted butter
Cook this with the app: pantry check, scaling, and the assistant.