a Piquant Sauce (Recipe 1).
Tradition: Domestic Economy | Preparation Type: Still-room Process | Risk Level: LOW
Important Safety Disclaimer
This entry is an archival record of historical medical practices. Do not use, ingest, inject, apply, dose, or substitute this preparation for modern medical care.
Source Verification & Integrity
- Primary Historical Source: The Still-Room
- Read Original Text: 📖 Open Local Smart Reader
- Formula Verification: Complete Formula Verified
Historical Recipe And Preparation Record
Historical Formula Card — Modern-Readable Version
Status: Complete Formula Verified Original Formula Name: a Piquant Sauce (Recipe 1). Ingredients: Original Measurements: Boil half an ounce of cayenne, half an ounce of cochineal, half an ounce of mixed garlic, and half a dozen cloves in a quart of vinegar for twenty min
Measurement Normalization Table
| Original Term | Modern Approximation | Confidence | Notes |
|---|---|---|---|
| ounce | ~28g | approximate | Final batch. |
| pint | ~473 mL | exact | Final batch. |
| quart | ~946 mL | exact | Final batch. |
Assembly Process
Boil half an ounce of cayenne, half an ounce of cochineal, half an ounce of mixed garlic, and half a dozen cloves in a quart of vinegar for twenty minutes. Strain, and, when the liquor is cool, add two ounces of essence of anchovies, half a pint of an equal mixture of walnut and mushroom catsup, and half a pint of good port. Thoroughly mix and bottle.
Storage, Labeling, And Shelf-Life
Pantry.
External Quality Checks — Not Human Or Animal Testing
These checks can help describe identity, cleanliness, strength consistency, spoilage, or physical quality historically. They do not prove medical effectiveness. - Visual.
What Replaced This In Modern Care
Modern grocery.
Veterinary, Livestock, And Farm Relevance
Farm still-room.
Historical Source Citation
Source: The Still-Room by Mrs. Charles Roundell (1903) - 📖 Read Source Page in Local Reader - 🏛️ Open Book Landing Page
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