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Vinegar Sauce
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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 Buckeye cookery (1892), page 135. The excerpt below is the record exactly as published.
VINEGAR SAUCE. | One and a half cups sugar, one and a half table-spoons flour in a little water, two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this one and a half pints boiling ‘water, and boil ten minutes; just before taking from stove add one dessert-spoon of butter
Cook this with the app: pantry check, scaling, and the assistant.