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Bordeau Sauce
From Kentucky receipt book, 1903
Serves 10
Excellent for stuffing cucumbers or peppers.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 58. The excerpt below is the record exactly as published.
Bordeau Sauce. Chop separately 1 large head of white cabbage, 1 dozen green tomatoes, 2 onions, 6 green peppers, remove the seed. Sprinkle all with salt ; let it stand one night. The next morning squeeze dry and mix together. Take 1 quart of vinegar and add to it 1 tablespoon each of cloves
Cook this with the app: pantry check, scaling, and the assistant.