Egg Sauce
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Used for boiled fish or vegetables.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 54. The excerpt below is the record exactly as published.
EGG SAUCE. Make a drawn butter; chop two hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.