Bay Sauce
From Virginia Cookery-book, 1884
Serves 16
Substitute for catsup with fish or stewed meat.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. The excerpt below is the record exactly as published.
Bay Sauce. Take one quart of strong vinegar, add four spoonfuls of mustard-seed (white and black), four of horseradish scraped, two onion bulbs, one pod of red pepper, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.