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Soyer's Culinary Campaign

SOYER’S SULTANA’S SAUCE, Analysed by Dr. Hassall.

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Illustration from Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. With The Plain Art of Cookery for Military and Civil Institutions
Illustration from Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. With The Plain Art of Cookery for Military and Civil Institutions

I HAVE examined with much care several samples of M. Soyer’s New Eastern or Sultana Sauce, and I am of opinion that it is an excellent preparation. While it is a good stomachic, its flavour is delicious; moreover the ingredients of which it is composed are of the purest and most wholesome description.

ARTHUR WILLIAM HASSALL, M.D., Author of “Food and its Adulterations,” “Adulterations Detected,” &c. &c.

8, Bennett Street, St. James’s Street, 14th August, 1857.

Illustration from Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. With The Plain Art of Cookery for Military and Civil Institutions
Illustration from Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. With The Plain Art of Cookery for Military and Civil Institutions

SOLE AGENTS—MESSRS. CROSSE AND BLACKWELL.

THE SULTANA’S SAUCE Is an entirely New Concoction, in which most wholesome Oriental Ingredients and Aromatic Herbs are introduced. It is at once appetizing and nutritious, and applicable to all kinds of cold Meat, Hashes, Stews, Chops, Steaks, Fish, Soups, Poultry, and above all, Salads. A small quantity will suffice to give a most exquisite relish to any of the above dishes.
THE SULTANA’S SAUCE Is an entirely New Concoction, in which most wholesome Oriental Ingredients and Aromatic Herbs are introduced. It is at once appetizing and nutritious, and applicable to all kinds of cold Meat, Hashes, Stews, Chops, Steaks, Fish, Soups, Poultry, and above all, Salads. A small quantity will suffice to give a most exquisite relish to any of the above dishes.
Illustration from Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. With The Plain Art of Cookery for Military and Civil Institutions

FOOTNOTES:

Typographical errors corrected by the etext transcriber:

martys to the science of cookery=> martys to the science of cookery {pg 17}

a letter of introducton=> a letter of introduction {pg 40}

M. Giraldo, who had superintended the disembarkation=> Mr. Giraldo, who had superintended the disembarkation {pg 62}

transcendantly beautiful=> transcendently beautiful {pg 163}

being but meagrely=> being but meagerly {pg 238}

it wont take you ten minutes=> it won’t take you ten minutes {pg 286}

he created quited a sensation=> he created quite a sensation {pg 334}

I cannot recal where=> I cannot recall where {pg 345}

becomes more nutritous=> becomes more nutritious {pg 514}

cut very then=> cut very thin {pg 517}

a little cayanne=> a little cayenne {pg 549}

in his vists to the above=> in his visits to the above {pg 577}

good opportuties of fully=> good opportunities of fully {pg 582}

Fouth Division=> Fourth Division {pg 583}

don’t recal those things=> don’t recall those things {pg 332}

Eggs au Mivoir with Ham or Bacon, 546=> Eggs au Miroir with Ham or Bacon, 546 {index}

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