Salt
A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).
A historical recipe
The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). 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.
Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Method
- 1 pinch of pepper ½ tsp.
- of sugar Preparation: Stew the oil and flour a little while, add the bouillon, cook, strain and stir until cold.
- Stir the hard-boiled yolks of eggs together with the raw yolk, lemon juice, mustard and gradually stir in the oil mixture.
- Season with salt, pepper and sugar.
- It is served with beef, eggs and head cheese.
- No.
- 21—WHITE FRICASSEE SAUCE.