Plantain Sauce
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 178. The excerpt below is the record exactly as published.
Plantain Sauce. — Five units plantain pulp, 5 orange pulp, 2 units sugar, 3 units water ; boil, pass through sieve ; add 2 units noyeau and a few shredded almonds
Cook this with the app: pantry check, scaling, and the assistant.