Pawpaw Sauce

Ingredients

• add the mustard
• black pepper
• put into a bottle
• serve with cold meat

Method

1. 1

   Put all pieces in the saucepan with the sauce, water, and vinegar.

2. 2

   Boil for two hours; if the pawpaw is not quite dissolved, take it out and pound until smooth.

3. 3

   Add mustard and black pepper, stir the pawpaw back into the saucepan, ensuring no lumps.

4. 4

   Allow to boil again for ten minutes.

5. 5

   When cold, put into a bottle.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 58. The excerpt below is the record exactly as published.

boil for two hours ; if the pawpaw is not quite dissolved take it out and pound up until quite smooth, add the mustard and black pepper, stir the paw- paw back into the saucepan, take care there are no lumps, allow to boil again for ten minutes. When cold put into a bottle ; sorve with cold meat

Cook this with the app: pantry check, scaling, and the assistant.