Tapp Sauce

Name: Tapp Sauce
Ingredients: Twenty units sliced green mangoes; 10 units ground raisins; 2 of sugar; 4 of salt; 2 of garlic; 1 of ground chillies; 2 of ginger; 40 units vinegar; 5 of lime juice

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 177. The excerpt below is the record exactly as published.

Tapp Sauce.— Twenty units sliced f^reen mangoes, 10 units ground raisins, 2 of sugar, 4 of salt, 2 of garlic, 1 of ground chillies, 2 of ginger. Mix with 40 units vinegar and 5 ot lime juice

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