Egg Sauce for Boiled Rock
From The Elm City cook book, 1896
Nasturtium Sauce is made by leaving out eggs and stirring in two tablespoonfuls green pickled nasturtiums.
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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 28. The excerpt below is the record exactly as published.
EGG SAUCE FOR BOILED ROCK. Cream two heaping teaspoonfuls flour in quarter pound but- ter; stir this in half pint boiling water. Continue stirring until butter is melted, add four finely chopped hard boiled eggs
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