Cold Meat Sauce
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 17. The excerpt below is the record exactly as published.
Cold Meat Sauce 4 tablespoons tarragon vinegar 4 tablespoons catsup 2 heaping tablespoons currant jelly Let the ingredients come to a boil, then add a few sprigs of mint, if desired
Cook this with the app: pantry check, scaling, and the assistant.