Traditional Egg Sauce Recipe

HAPPY EASTER!

There are lots of things I like about Easter, but using all those hard-boiled eggs lurking in my refrigerator can be a challenge. So I was pleased to find a hundred-year-old recipe for Egg Sauce.  It was easy to make, and is delightful when served on asparagus or other green vegetables.

Here’s the original recipe:

Source: Larkin Housewives’ Cook Book (1915)

The Egg Sauce recipe called for one pint (2 cups) of Cream Sauce. The Cream Sauce recipe made approximately one cup of sauce. To make the two recipes compatible I halved the Egg Sauce recipe.

And, here’s the recipe updated for modern cooks:

Egg Sauce

  • Time: 10 minutes
  • Difficulty: easy
  • Print

2 tablespoons butter

2 tablespoons flour

1 cup milk

1/2 teaspoon salt

dash pepper

1 hard boiled egg, chopped

Melt the butter in a saucepan using low heat, stir in the flour. Increase the heat to medium; gradually add the milk while stirring constantly. Continue stirring until hot and bubbly. Add salt, pepper, and chopped eggs. Stir to combine, continue heating until the sauce again begins to bubble. Remove from heat and serve immediately.

Poem in 100-Year-Old Church Cookbook

Source: Tried and True Cook Book, published by The Willing Workers at the Minneapolis Incarnation Parish (1910)
Source: Tried and True Cook Book, published by The Willing Workers at the Minneapolis Incarnation Parish (1910)

This poem in a hundred-year-old church cookbook doesn’t quite work for me. I need poetry, music, and art – and friends, hope, love, and books. And, what about women? Don’t they need to dine, too? Nonetheless, the introductory pages in old church cookbooks provide an intriguing window into the times.

Old-fashioned Thousand Island Dressing Recipe

I’m always on the look-out for good homemade salad dressing recipes. so when I saw a hundred-year-old recipe for Thousand Island Dressing, I had to give it a try.

The Thousand Island Dressing was delightful, though much thinner than the typical modern commercial rendition. This olive oil- and mayonnaise-based dressing had just the right amount of spiciness and a lovely citrous undertone.

The modern version typically contains sweet pickle relish; the hundred-year-old recipe called for sliced chestnuts and olives. The sweet nuttiness of the chestnuts and saltiness of the olives added an appealing new  (old?) dimension to this classic dressing.

Here’s the hundred-year-old recipe:

Source: The Housewife’s Cook Book (Lilla Frich, 1917)

And, here’s the recipe updated for modern cooks:

Thousand Island Dressing

  • Time: 10 minutes
  • Difficulty: easy
  • Print

1/2 cup olive oil

juice of 1/2 lemon

juice of 1/2 orange

1 teaspoon onion, grated

3 teaspoons parsley, finely chopped

1/4 teaspoon dried mustard

1/4 teaspoon salt

1/4 teaspoon paprika

1 teaspoon Worcestershire sauce

1/2 cup mayonnaise

8 olives sliced (I used stuffed green olives.)

8 chestnuts, sliced ( I used vacuum-packed, recipe-ready chestnuts.)

Put the olive oil, lemon juice, orange juice, onion, parsley, mustard, salt, paprika, Worcestershire sauce,  and mayonnaise in a medium bowl; and whisk together until smooth. Stir in the olives and chestnuts.

Hundred-year-old Monsanto Saccharin Advertisement

Source: American Food Journal (February, 1916)
Source: American Food Journal (February, 1916)

Sometimes I’m in awe of (or perhaps a better wording is “shocked by”) some of the things I find in advertisements from a hundred years ago.  This 1916 advertisement for saccharin appeared in a trade magazine for food processors.

Saccharin was banned in 1911 by the Pure Food Referee Board in the U.S. Department of Agriculture. According to an article in National Food Magazine called “The Passing of Saccharin”:

It has a preservative power and is very cheap. But the Referee Board, which has been investigating Saccharin, has found it guilty of causing indigestion and otherwise injuring the system. Therefore, the government has issued a ruling entirely prohibiting its use after July 1.

National Food Magazine (June, 1911)

In 1912, the government reversed the decision and again allowed the use of saccharin, but it remained controversial – thus the advertisement in the trade magazine explaining why saccharin “won”.

Hundred-Year-Old Pork Chops with Dressing Recipe

Pork chops can be a little boring – but add some dressing (stuffing) and an onion slice; and, a mundane meat is transformed into a special dish. The recipe that I used was from a hundred-year-old magazine – but the Pork Chops with Dressing are timeless.

The Pork Chops with Dressing smelled wonderful while baking – and the finished dish did not disappoint. The presentation was lovely, and the dressing was delightful with just the right blend of herbs and onion.

Source: Good Housekeeping (December, 1915)
Source: Good Housekeeping (December, 1915)

Pork Chops with Dressing

  • Servings: 5
  • Time: 1 hour
  • Difficulty: moderate
  • Print

5 pork chops

salt and pepper

3 cups coarse bread crumbs (cubes)

water

1 medium onion, finely chopped

3 tablespoons butter, melted

1 egg

1/8 teaspoon pepper

1 teaspoon poultry seasoning

1 1/4 teaspoon salt

5 onion slices (from a medium onion)

butter

Preheat oven to 375° F. Place the pork chops into a baking dish or oven-proof pan. (I used a cast iron frying pan.)  Sprinkle each pork chop with salt and pepper, then set aside.

Put the bread crumbs in a mixing bowl, then sprinkle water on the bread crumbs. Add enough water, so that when squeezed, the pieces of bread cling together. Add the chopped onion, melted butter, egg, pepper, poultry seasoning, and salt. Stir to combine. Then divide the dressing into five equal portions Shape each portion into a ball and press together firmly.

Place a ball of dressing on top of each pork chop, then top each with an onion slice. Dot the onion slices with butter. Pour a little water (about 2- 3 tablespoons) into the edge of the pan. Place in the oven and cook for 50 minutes to an hour.  (Time depends upon thickness of the pork chops.)  If the onion slices start to brown midway through the baking time, flip the onions and dot with additional butter.

White Sauce: The Mother Sauce

white-sauce-gh-4-1917
Source: Good Housekeeping (April, 1917)

A key to successfully making many hundred-year-old dishes (as well as many modern ones)  is the ability to make a good white sauce.  An article in a century-old magazine called it the mother sauce. Here’s some excerpts from that article:

The Mother Sauce

The mother sauce is merely a very-well-made white sauce. But tremendous importance is attached to the words well-made. When it is done, it should be creamy, ivory-tinted, smooth, a velvety liquid that clings, but does not stifle, blending its delicate flavor with and invariably enhancing that of the croquettes or vegetables with which it is served. But though the sauce be light and ethereal when rightly made, the making of it must be undertaken with concentration and seriousness.

Such a sauce is not often encountered – more’s the pity – but it is quite as simple to prepare as the less pleasing variety, and because of its many uses its secret should be mastered by every housekeeper. Thin, it provides the most delicious of dressings for vegetables, omelets, fish, and other dishes, or it forms the base of the most delicate of our cream soups and souffles. Thick, it is the foundation for the best of our croquettes,  souffles, and dishes au gratin. And, with it as a background, any number  of variations may be produced by the addition of flavors, herbs, or other condiments.

A perfect white sauce is made in the following manner. Mix together to a smooth paste two tablespoonfuls of butter and two of flour. Cook to a smooth, bubbling, semi-liquid consistency over a hot fire. Do not allow the mixture to brown, but see that the flour is well cooked. Now add slowly and carefully a cupful and a half of cold milk. Stir constantly until the boiling point is reached. Then season with a half-teaspoonful of salt and a dash of white pepper. If you have stirred the sauce conscientiously, it will be as smooth and delicate as you can possible desire. No straining will be necessary; but it will do no harm to pass the sauce through a fine sieve.

An unusually rich cream sauce is sometimes required. In that case make the sauce half milk and half cream, and it will be extraordinarily good.

Good Housekeeping (April, 1917)

white-sauce-ingredients-gh-4-1917

Hundred-Year-Old Asparagus Shortcake Recipe

Usually when I browse through hundred-year-old cookbooks searching for a recipe to make, I skip over the ones that seem particularly odd or strange.  However, I recently read a quote that made me give some of these recipes a second look:

Recipes that a century ago would have been the apogee of culinary chic may no longer be prepared because they are no longer in vogue; they may be considered unappealing, outdated, or unhealthful.

Janet Theophano
(Eat My Words: Reading Women’s Lives Through the Cookbooks They Wrote, 2002)

So  when I saw a colorful illustration for Asparagus Shortcake in a hundred-year-old promotional cookbook published by the KC Baking Powder Company, my curiosity was piqued. Was Asparagus Shortcake an example of a food that once had been at the “apogee of culinary chic”?

Source: The Cook’s Book (KC Baking Powder Cook Book) (1911)

When I made this recipe, I worried that my husband and I won’t like it, so I only made half a recipe so that I won’t have too much left-over.

The verdict: Asparagus Shortcake gets high marks for the “wow” factor when served.  And, while the combination of asparagus and shortcake seemed a bit odd, the dish was tasty. The asparagus in its rich butter sauce worked well with the shortcake. Overall,  Asparagus Shortcake made a satisfying lunch.

Here’s the recipe updated for modern cooks:

Asparagus Shortcake

  • Servings: 2 - 3
  • Time: 35 minutes
  • Difficulty: moderate
  • Print

1 1/4 cups flour

1/4 teaspoon salt

1 1/4 teaspoons baking powder

1/4 cup shortening

1/2 cup milk

1 1/2 cups asparagus, cut into 1 inch piece

1/2 cup water

2 tablespoons butter + 2 tablespoons butter

2 tablespoons flour

1 hard-boiled egg, quartered

Preheat oven to 425° F. Grease and lightly flour a 6-inch round baking pan; set aside.

In a mixing bowl, combine the 1 1/4 cups  flour, 1/4 teaspoon salt, and baking powder. Cut in the shortening; then add the milk. Stir gently with a fork to create a dough. Place on a pastry cloth or other prepared surface, and gently knead for 15 seconds; then shape into a 6-inch round disc and place in the prepared baking pan. Place in oven and bake 20-25 minutes or until the top is light brown.

In the meantime,  put the asparagus pieces in a saucepan and add water. Using high heat bring to a boil. Cover and reduce heat; simmer for 2 minutes. Remove from heat and drain (reserve liquid).

In another saucepan, melt two tablespoons butter using medium heat, then stir in the 2 tablespoons of flour. Add the asparagus liquid while stirring constantly; continue to stir until the sauce begins to thicken. Remove from heat, and immediately stir in an additional 2 tablespoons of butter, then gently fold the cooked asparagus into the sauce.

To assemble the shortcake, split the baked shortcake. Place the bottom half of the shortcake on the serving dish and then spread with half of the asparagus sauce. Cover with the top of the shortcake and spread with the remaining sauce. Garnish with hard-boiled egg quarters. Serve immediately.