The Rajah’s Sauce
From An old-world recipe book, 1908
Presented as published in 1908. 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 An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 7. The excerpt below is the record exactly as published.
The Rajah’s Sauce Strain very clear the juice of six fine lemons, add a small teaspoonful of Salt, a Drachm of Cayenne pepper and a Strip or two of the lemon peel
Cook this with the app: pantry check, scaling, and the assistant.