Egg Sauce
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
a tablespoonful of flour, mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stir- ring constantly. Take from the fire, season with salt and onion juice and serve hot. Egg Sauce. — Mix a half cup of butter, a tablespoon- ful of flour, and a cupful of boiling water and set the sauce pan on the stove. Stir until thickened, seasoning with salt and pepper. Add two hard boiled eggs
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