Leamington Sauce
From The new practical housekeeping, 1890
Serves 20
Make as soon as walnuts are available, from early to mid-July.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 94. The excerpt below is the record exactly as published.
Leamington Sauce. — Be very particular in choosing the walnuts as soon as they appear in the market ; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice, and to each quart walnut-liquor allow three quarts vinegar, one pint soy, one ounce cayenne, tow ounces shallots, three-fourth ounce garlic, and half pint cooking wine
Cook this with the app: pantry check, scaling, and the assistant.