Egg Sauce (Individual)
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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 Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 90. The excerpt below is the record exactly as published.
Egg Sauce (Individual). — 1 tablespoon butter, |- table- spoon flour, ^ teaspoon salt, 1 gill boiling water, i hard boiled egg.
Cook this with the app: pantry check, scaling, and the assistant.