Egg Sauce for Lettuce
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 74. The excerpt below is the record exactly as published.
Egg Sauce for Lettuce. — Fry 1 tablespoonful very fine-cut larding pork light brown and crisp ; mix it with 2 well-beaten eggs, 2 tablespoonfuls vinegar, a sprinkle of salt, and 1 tablespoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.