Pepper Sauce
From The new Kentucky home cook book, 1884
Serves 8
Excellent with soup, fish, or cold meats.
Presented as published in 1884. 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 Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 38. The excerpt below is the record exactly as published.
two table- spoonfuls of sugar, five table-spoonfuls of vinegar. Put all in a tumbler, and fill to the top with cream. This sauce is nice with any fresh meat. Mrs. Robinson, Lexington. MUSHROOM SAUCE. Have perfectly fresh mushrooms, take off the stems, skin them, put them into a sauce-pan, with water to cover well. Cook until tender, drain off the water, being careful not to break them. Add two heaping table-spoonfuls of butter with one tea-spoonful of flour rubbed into it, one pint of sweet cream, a little salt, very little nutmeg, one blade of mace ; boil until it thickens. Serve with boiled or broiled chicken. Mrs. L. C. Dlmmitt. The New Kentucky Home Cook Book. 79 JELLY SAUCE. Yelks of two hard-boiled eggs, two tea-spoonfuls of made mustard, one tea-spoonful of butter, two table-spoonfuls of the gravy in which the meat was cooked, two table-spoonfuls of acid jelly, one small cucumber cut fine. A delicious sauce for any kind of meat. PEPPER SAUCE. Fill a pint bottle one-third full of small green or red peppers; if they cannot be got, take larger ones and cut into small pieces. Add one tea-spoonful of salt, two table- spoonfuls of sugar; fill the bottle with the best cider vine- gar
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Cook this with the app: pantry check, scaling, and the assistant.