vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Holland Sauce
From Temperance cook book, 1887
Serves 1
This sauce is used for boiled fish, asparagus, and cauliflower.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 30. The excerpt below is the record exactly as published.
HOLLAND SAUCE. Pour four tablespoonfuls of vinegar into a small stew-pan, and add some pepper-corns and salt; Let the liquor boil until it is reduced to half; let it cool; then add to it the well beaten yolks of four eggs, butter the size of an egg, more salt if necessary, and a very little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.