Sauce a la Italienne
From A bachelors cupboard, 1906
Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 46. The excerpt below is the record exactly as published.
one or two anchovies quite fine lENNE ^j^j y^^j smoothly in one teaspoonful made mustard and a tablespoonful of oil ; then add by de- grees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.