Spanish Sauce

Ingredients

• two tablespoons butter
• one tablespoon finely chopped onion
• one-fourth green pepper
• one and three-fourths cups tomatoes
• one tablespoon sliced mushrooms
• one tablespoon capers
• one-fourth teaspoon salt
• a few grains of cayenne

Method

1. 1

   Cook butter with onion and green pepper for five minutes.

2. 2

   Add tomatoes and cook until moisture evaporates.

3. 3

   Then add mushrooms, capers, salt, and cayenne.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 7. The excerpt below is the record exactly as published.

Spanish Sauce Cook two tablespoons butter with one table- spoon finely chopped onion, and one-fourth green pepper (from which the seeds have been removed) finely chopped, five minutes. Add one and three-fourths cups tomatoes, drained from their liquor; cook until moisture has nearly evaporated, then add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, and a few grains of cayenne

Cook this with the app: pantry check, scaling, and the assistant.