Skip to content

Dutch Sauce

A historical recipe from Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver).

A historical recipe

Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Project Gutenberg eBook #11067.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century., by Mill, Mrs. (Jean Oliver). Digitised by Project Gutenberg, eBook #11067 (https://www.gutenberg.org/ebooks/11067). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. To a creamy white sauce made with 2 ozs.
  2. butter to 1 oz.
  3. flour, add one, two, or three yolks of eggs according to richness desired.
  4. Beat up a little, add a very little cold milk to prevent curdling.
  5. Stir into sauce when off the fire.
  6. Allow to come just to boiling point again--this should be done in double saucepan or boiler--and add a little lemon juice.
  7. Dutch Sauce (2).
  8. Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water.
  9. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and salt.
  10. Stir over slow heat till it thickens.