Garlic Sauce
From Soyer's standard cookery, 1912
Serves 4
This sauce is for those who enjoy the flavor of garlic.
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 45. The excerpt below is the record exactly as published.
Garlic Sauce. Though many dislike the flavor of this root, yet those that like it ought not to be deprived of it. Put in a stewpan ten tablespoonfuls of demi-glaze, a little tomato sauce, if handy; boil it a few minutes, scrape half a clove of garlic, put it in with a little sugar
Cook this with the app: pantry check, scaling, and the assistant.