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Eggs with Mustard Sauce

Name: Eggs with Mustard Sauce
Yield: 1 servings
Ingredients: Boil as many eggs as needed, 5 minutes; Melt a slice of butter; mix a little mustard with milk; mix a little mustard with milk; boiling water must be added to make it smooth

From San Rafael cook book, 1906, 1906

Serves 1

Good for lunch.

Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 45. The excerpt below is the record exactly as published.

EGGS WITH MUSTARD SAUCE— Mrs. Wm. Llchtenberg. Boil as many eggs as needed, 5 minutes ; take off the shells and cut in halves lengthwise; lay on a platter. Mielt a slice of butter; mix a EGGS 105 little mustard with milk, and add to the heated butter; as this vill curdle, boiling water must be added to make it smooth

Cook this with the app: pantry check, scaling, and the assistant.