vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sorb-Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 190. The excerpt below is the record exactly as published.
a tablespoonful of butter to each pint of sorrel ; cover the saucepan, and cook the sorrel until it is tender enough to beat to a pulp with a fork ; then sea- son it palatably with salt and pepper, add to it enough butter to make it semi-liquid
Cook this with the app: pantry check, scaling, and the assistant.