German Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time to prepare: twenty minutes. Sufficient for half a pint of sauce.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 594. The excerpt below is the record exactly as published.
two table-spoonfuls of vinegar, and four of oil, to every two pounds of vegetables. Serve m a salad-bowl, and garnish with sliced beetroot and parsley. Time, a quarter of an hour to prepare. German Sauce (for brawn, cold pickled pork, or boar's head). — Dissolve a quarter of a pound of red currant jelly, and mix with, it the juice, and thinly-shred rind of a large orange, a heaped table-spoonful of scraped horse- radish, a table-spoonful of finely-sifted sugar, a dessert-spoonful of mixed mustard, two table- spoonfuls of vinegar, and four of salad-oil
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.