Spanish Sauce
From Scientific cooking with scientific methods, 1911
Serves 3
Prepare the sauce before the omelet to serve quickly.
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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 95. The excerpt below is the record exactly as published.
Spanish sauce poured around it after it is folded and turned onto hot platter Spanish Sauce. Cook two tablespoons of butter, one onion and one sweet Spanish pepper cut fine until onion is a golden brown, then add two tablespoons of flour, one cup of unstrained tomatoes, and one-half cup of mushrooms cut fine. Season with salt, pepper, a little sugar and cayenne, and one tablespoon of capers
Cook this with the app: pantry check, scaling, and the assistant.