Cocktail Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 81. The excerpt below is the record exactly as published.
cocktail sauce in the center. The cup may be any one of the varieties of the little paper cups that would be suitable to the occasion, or may be the halves of small lemons, the pulp being removed and the edge cut in points. One can of shrimp serves eight. Cocktail Sauce Mix 2 T prepared horseradish, 2 drops of Tabasco sauce, juice of I lemon, Yz c red tomato catsup, and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.