vegetarianveganpescatariangluten-freedairy-freeegg-freefish-freeshellfish-free
Cherokee, or Store Sauce
From Cassell's dictionary of cookery, 1892
Serves 10
Keep bottles closely corked.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 344. The excerpt below is the record exactly as published.
Cherokee, or Store Sauce.— Put a pint of the best vinegar into a large bottle with half an ounce of cayenne, tw© cloves of garlic finely minced, two table-spoonfuls of soy, and four of walnut ketchup
Cook this with the app: pantry check, scaling, and the assistant.