vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Old Zealand Sauce
From The century cook book, 1894
Serves 6
Excellent with boiled cod fish, either salt or fresh.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.
Old Zealand Sauce. Put in a sauce pan a scant half cup of butter, one teacupful of good vinegar, and half a cupful of water, let then come to a boil, and then stir in two well beaten eggs, stir until it creams; if too thick add a little water; season with salt and white pepper
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