Nut Cutlet, Fine Herbs Sauce
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 89. The excerpt below is the record exactly as published.
NUT CUTLET, FINE HERBS SAUCE Lay sliced nuttose or nut cero in an oiled baking pan. Pour over it enough hot fine herbs sauce (page 159) barely to cover
Cook this with the app: pantry check, scaling, and the assistant.