vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sauce Piquante
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 54. The excerpt below is the record exactly as published.
Sauce Piquante. Three tablespoons of butter, ^ teaspoon of mustard, a dash of oayenne pepper, ^ teaspoon of Worchestershire sauce, 1 teaspoon of lemon juice, % cup of tomatoes chopped and strained
Cook this with the app: pantry check, scaling, and the assistant.