Nasturtium Sauce
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.
NASTURTIUM SAUCE. Make a drawn butter (about one teacupful), add to it half a cup of pickled nasturtiums ; season with salt and pepper. Let them simmer gently and then serve. ONION SAUCE. Peel and boil until tender four large onions. Drain and chop them very fine ; add a cup of new milk, a small lump of butter, and salt and pepper to taste. Heat, but do not boil, and serve. DUTCH SAUCE FOR FISH. Half a teaspoonful of flour, two ounces of butter, two tablespoonfuls of vinegar, same of water, yolks of two eggs, salt to taste
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