Pickle Sauce
From The home science cook book, 1902
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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 30. The excerpt below is the record exactly as published.
Pickle Sauce. Rub one ounce of butter to a cream. Add one-half teaspoon of salt, a speck of cayenne pepper, and one tablespoon of finely chopped sour pickle. If the pickle is not sour, add one tablespoon of vinegar
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