S 'mice Aifjre (Sour Sauce)
From Cookery, 1897
The sauce should be of the consistency of cream.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 13. The excerpt below is the record exactly as published.
S 'mice Aifjre (Sour Sauce). — Mix two or three eggs in a small tumblerful of cold water, and half that quantity of vinegar. Stir this mixture over the fire until it nearly boils. Put in a piece of butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.