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General Remarks
AllMeatsSeafoodSide Dishes

Perhaps because most of the actual cooking was rudimentary and somewhat bland -- or maybe because there was no refrigeration and meat and fish were frequently "off" -- there was no shortage of sauces to add flavoring or to cover a bad taste. In addition, the colonists came up with a rather large variety of different gravies, preservatives and other toppings to add zest to their food.

Sauces were usually fairly specific to a type of food: red meats, fish, vegetables, etc. Frequently a recipe states "serve with sauce," without specifyng an exact mixture; feel free to experiment to find one that is right for your meal.

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Almond Crumb ToppingPie/cake/cookie topping
Anchovy SauceSeafood sauce
Apple Butter IEarliest recipe available
Apple Butter II"very good article on the tea-table"
Apple Butter IIIWithout cider
Apple Sauce"for Geese, Pork, &c."
Arrowroot SauceFor puddings
BechamelFrench White Sauce
Benton Sauce(to serve with Hot or Cold Roast Beef)
Bread Sauce I(to serve with Roast Turkey, Fowl, Game, &c.)
Bread Sauce II(to serve with Roast Turkey, Fowl, Game, &c.)
Brown Celery Sauce For roasted fowl
Brown RouxA French Thickening for Gravies and Sauces
ButterColonial staple
Butter, Browned(A French sauce, aka Beurre Noir)
Butter, ClarifiedColonial staple
Butter, FairyFlavored butter
Butter, Melted IColonial staple
Butter, Melted II(More Economical)
Butter, Melted III(the French Sauce Blanche)
Butter, Melted. with MilkGood for seafood
Butter, Thickenedenriched butter
Caper Sauce IFor fish
Celery SauceFor roasted fowl
Celery VinegarFor salads
Cherry JamGreat topping for bread
Colonial VinaigretteSalad/veggie dressing
Drawing GravyBasic gravy
Fish SauceBasic sauce
Gooseberry JellyColonial preserves
Gooseberry Vinegar"An Excellent Recipe"
Gravy IFor Roast Meat
Gravy, Jugged"Excellent"
Lemon GlazeCookie/cake topping
Lemon SauceFor boiled fowl
Lemon SyrupUsed for "refreshing summer drink"
Liver and Lemon SauceFor Poultry
Liver and Parsley SauceFor Poultry
Lobster SauceSeafood sauce
Maitre d'Hotel Sauce (Hot)"to serve with Calf's Head, Boiled Eels, and different Fish."
Maple Whipped CreamPancake topping
Mint Sauce"to serve with Roast Lamb"
Mushroom Ketchup"one of the most useful store sauces to the experienced cook"
NoyeauFlavoring for sweet dishes
Onion Sauce"for a Turkie"
Orange Gravy"for Wildfowl, Widgeon, Teal, &c."
Oyster SauceSeafood sauce
Pesto SauceGreat use for basil
Raspberry Vinegar(also used as medicine)
Shallot Sauce"For a scrag of boiled mutton"

60 of 60 Toppings
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