Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Egg Sauce for Fish
From Superior cook book, 1905
Serves 1
Contributed by Mits C. J. Shaddick.
A modern interpretation · AI-generated from the original record
Ingredients
- Take the yolks of 3 hard boiled eggs
- stir into drawn butter
Method
Grate the yolks of the hard boiled eggs finely and stir them into drawn butter.
Serve with boiled fish.
Nutrition per serving
233Calories
19 gProtein
2 gCarbs
16 gFat
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 5. The excerpt below is the record exactly as published.
Egg Sauce for Fish. Take the volks i)\' :! bard boilcl egg-;, grate them line ;ind stir into drawn butter
Cook this with the app: pantry check, scaling, and the assistant.