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A Good Store Sauce

A historical recipe from Common Sense in the Household, by Marion Harland (1880).

A historical recipe

Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From Common Sense in the Household, by Marion Harland (1880). Digitised by Project Gutenberg, eBook #48804 (https://www.gutenberg.org/ebooks/48804). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. 2 tablespoonfuls horse-radish (grated).
  2. 1 tablespoonful allspice.
  3. A grated nutmeg.
  4. 3 large pickled onions (minced fine).
  5. 2 dozen whole black peppers.
  6. A pinch of cayenne.
  7. 1 tablespoonful salt.
  8. 1 tablespoonful white sugar.
  9. 1 quart vinegar from walnut or butternut pickle.
  10. Mix all the spices well together;
  11. crush in a stone jar with a potato-beetle or billet of wood;
  12. pour the vinegar upon these, and let it stand two weeks.
  13. Put on in a porcelain or clean bell-metal kettle and heat to boiling;
  14. strain and set aside until next day to cool and settle.
  15. Bottle and cork very tightly.
  16. It is an excellent seasoning for any kind of gravy, sauce, or stew.
  17. MOCK CAPERS.
  18. ✠ Gather green nasturtium seed when they are full-grown, but not yellow;
  19. dry for a day in the sun;
  20. put into small jars or wide-mouthed bottles, cover with boiling vinegar, slightly spiced, and when cool, cork closely.
  21. In six weeks they will be fit for use.
  22. They give an agreeable taste to drawn butter for fish, or boiled beef and mutton.