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Sauce Piquante
From The economical cook book, 1905
Serves 10
Best served with cold meat or fish.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 58. The excerpt below is the record exactly as published.
Sauce Piquante. fOB OOLD MIAT OR FISH. Pound together in a mortar an ounce of grated horse-radish, half an ounce of salt, a tablespoonful of mustard, a quarter of an ounce of chopped onion, half a drachm of celery-seed and the same of cayenne pepper ; add gradually a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.