Egg Sauce
From The new home cook book, 1896
Serves 1
Nice for boiled fish.
Presented as published in 1896. 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 new home cook book (1896), page 54. The excerpt below is the record exactly as published.
EGG SAUCE. Miss Hattie Buck, Adrian, Mich. Take the yolks of two eggs boiled hard ; mash them with a teaspoon of mustard, a little pepper and salt, three tablespoons of vinegar, and three of salad oil
Cook this with the app: pantry check, scaling, and the assistant.