Sharp White Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 248. The excerpt below is the record exactly as published.
Sharp White Sauce. Pare, core, and slice four ounces of apples. Put them in a pan, and just cover with white wine, and 620 SWEDEN stew till all the wine is reduced. Pass the pulp through a sieve into a bowl ; when cold, stir in the same quantity of finely-grated horse-radish, and a gill of mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.