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Dinner
Creole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
DinnerVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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
Make it happen
Directions
- 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.