When I saw this card, I fell in love with the penmanship. It charmed me for some reason.
I had assumed there would be actual Bordeaux in this “sauce”. It seems like it is more of a relish or a chow chow style condiment. Some research shows that there are other recipes similar that were printed around 1900-1910. So we thank Hilma for her lovely recipe, and appreciate the fine art of legible writing.