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Dutch Sauce and Cold Meat

A historical recipe from 365 Luncheon Dishes, by Anonymous (1902).

A historical recipe

365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year, by Anonymous (1902). Project Gutenberg eBook #24384.

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 365 Luncheon Dishes, by Anonymous (1902). Digitised by Project Gutenberg, eBook #24384 (https://www.gutenberg.org/ebooks/24384). 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.

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Ingredients

Method

  1. Beat up the white of an egg, with salt and pepper, a spoonful of chopped parsley, a small onion and a teaspoonful of olive oil.
  2. Beat well and add a spoonful of tarragon vinegar.
  3. Serve with cold meat.