Nut Sauce
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.
NUT SAUCE — This is made by pounding to a paste, in a mor- tar, the meats of any kind of wild nuts (hazel nuts, hickory nuts, butter-nuts, etc.) and mixing the paste with an equal amount of nice buttter
Cook this with the app: pantry check, scaling, and the assistant.