Dinner
Creole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 2 tablespoons chopped onion
- 4 tablespoons green pepper, finely chopped
- 2 tablespoons butter
- 2 tomatoes
- ¼ cup sliced mushrooms
- 6 olives, stoned
- 1⅓ cups Brown Sauce
- Salt and pepper
- Sherry wine
Historical transcription
Source method
- 1
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.