vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Plain Dutch Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Add tarragon vinegar or lemon sauce before using.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 17. The excerpt below is the record exactly as published.
Plain Dutch Sauce. Pour two large tablespoons of melted butter into a small stewpan, add four raw eggs, a little grated nutmeg, some mignonette pepper, two ounces of fresh butter and a little salt
Cook this with the app: pantry check, scaling, and the assistant.