Cajun/Creolevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Creole Sauce

Name: Creole Sauce
Yield: 8 servings
Cuisine: Cajun/Creole
Ingredients: 6 green peppers; 1 can tomatoes; 6 sprigs of celery; 1/2 lb. butter or 1 pt.; 2 small onions; 1 t-spoon sugar; 1 can mushrooms; 1 t-spoon salt; 1 can peas; Pinch of red pepper

From Atlanta women's club cook book, 1921

Serves 8

Recipe by Mrs. J. H. Zachry.

Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 37. The excerpt below is the record exactly as published.

CREOLE SAUCE. 6 green peppers. 1 can tomatoes. 6 sprigs of celery. 1/2 lb. butter or 1 pt. 2 small onions. 1 t-spoon sugar. 1 can mushrooms. 1 t-spoon salt. 1 can peas. Pinch of red pepper

Cook this with the app: pantry check, scaling, and the assistant.