Duck Sauce
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 17. The excerpt below is the record exactly as published.
DUCK SAUCE. Boil six large onîons ; change the water two or three times whîle it îs boîling, whîch takes away the strong taste. When soft, chop and put them in a saucepan with two large spoonsful of butter, a little pepper and sait; now add either mushroom catsup, a cup of vinegar or a cup of wine
Cook this with the app: pantry check, scaling, and the assistant.