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Sauce

Lenten Porridge Sauce

A simple sauce of sliced onions, spring water, and coarse sea salt served as a Lenten porridge accompaniment.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Lenten Porridge Sauce

Ingredients

Directions

  1. Slice the onions into a large saucer.

  2. Add the spring water to the saucer.

  3. Sprinkle in as much coarse sea salt as you can hold between your forefinger and thumb.

  4. Serve it up.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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What each ingredient does

Onions
Provides the main savoury, pungent flavour and the bulk of this sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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