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Dutch Sauce

A historical recipe from The soup and sauce book, by Elizabeth Douglas.

A historical recipe

The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.

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 The soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). 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. Butter, size of an egg 1 tea-spoon flour ¹⁄₂ pint milk or cream Juice of half a lemon 2 yolks of eggs Melt the butter in a sauce-pan.
  2. Stir in the flour and mix till perfectly smooth.
  3. Add the milk or cream.
  4. Boil for two or three minutes.
  5. Add lemon juice, and just before serving, stir in the two yolks.
  6. After which do not allow the sauce to boil.