Chutney Sauce
From The "Queen" cookery books: Entrees, 1901
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.
Chutney Sauce. — For this boil together for a minute or two two tablespoonfuls each of hot and sweet chutney, four tablespoonfuls of good brown sauce, a small teaspoonful of made or French mustard, a full tablespoonful of tomato pulp, and a good spoonful of very strong stock
Cook this with the app: pantry check, scaling, and the assistant.