Italian Cullis
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 162. The excerpt below is the record exactly as published.
Italian Cullis. Put in a stewpan half a ladleful of stock cullis, essence of ham, gravy, and broth, three or four onions cut in slices, four or five cloves of garlic, a little ground coriander seed, with a lemon pared and cut into slices, a little sweet basil, mushrooms, and good oil
Cook this with the app: pantry check, scaling, and the assistant.