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From Vegetarian cook book (1914).

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A historical recipe

Vegetarian cook book, by E. G. (Edwin Giles) Fulton (1914).

United States

Known as an American recipe, with similar versions prepared across other nations.

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

Ingredients 1 ingredient

  1. one and one half cups hot water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Lemon juice, 2 tablespoons.
  2. Egg yolks, 2.
  3. Nutmeg.
  4. (100) Rub the butter, flour, nutmeg, and salt together until smooth, and add slowly one and one half cups hot water, stirring constantly.
  5. Boil, remove from the fire, and add the lemon juice, and the yolks of the eggs, one at a time.
  6. Beat slowly and thoroughly together.
  7. Strain and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From Vegetarian cook book (1914), printed page 99, digitised by the Internet Archive: https://archive.org/details/cu31924089525509

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.