Sauce for Devilled Ham
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
This sauce will keep for a long time if stored in a cool place.
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 121. The excerpt below is the record exactly as published.
Sauoe for Devilled Ham, eto. Blend one tablespoonful of Coleman's mustard witb two ounces of granulated sugar, two ounces of butter, two table- spoonfuls of Cbutney Indian Club, two tablespoonfuls of Wor- cestersbire sauce, and a small glass of claret
Cook this with the app: pantry check, scaling, and the assistant.