vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Roman Sauce
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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 Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.
RoMAN SAUCE. Put one tea-cup water and one tea-cup milk on fire to scald, and — when hot stir in a table-spoon flour, previously mixed smooth with a very little cold water, add three eggs well beaten and strained, season with salt and pepper, two table-spoons butter and a little vinegar
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