Cuban Sauce II
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 62. The excerpt below is the record exactly as published.
Cuban Sauce II Ingredients : 2 tbsp. chopped ham i| c. stock 4 tbsp. flour i c. catsup 4 tbsp. butter \ tsp. salt Method : Cook ham in the butter until browned. Proceed as for White Sauce, 146 LABORATORY MANUAL OF FOODS AND COOKERY Horseradish Sauce Ingredients : 3 tbsp. grated horseradish cayenne i tbsp. vinegar | c. cream (whipped) ^ tsp. salt Method : Mix first four ingredients. Fold in the cream. Spanish Sauce for Steak Ingredients : % c. catsup
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