Sauce for Fish

Name: Sauce for Fish
Ingredients: two yolks of eggs; one tablespoon of flour; one cup milk; one tablespoon butter; one tablespoon vinegar; a pinch of mustard

From Anson County cook book, 1928

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 10. The excerpt below is the record exactly as published.

SAUCE FOR FISH To two yolks of eggs, add one tablespoon of flour. Beat well. Add one cup milk. Stir until it boils. Add one tablespoon butter, one tablespoon vinegar, salt, pepper and a pinch of mustard

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