vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Lili
From Banquets of the nations, 1911
Serves 1
Other essences can be used as substitutes.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 209. The excerpt below is the record exactly as published.
Sauce Lili. Put half a yolk and the whites of two eggs in a bowl, along with a quarter pint of light white wine, half a tea- spoonful of cornflour, a tablespoonful of sugar, and a few drops of essence of pine-apple
Cook this with the app: pantry check, scaling, and the assistant.