Apple and Gooseberry Sauce
From Banquets of the nations, 1911
Serves 4
Add more wine if the sauce is thicker than double cream.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 220. The excerpt below is the record exactly as published.
apple and gooseberry sauce in a separate sauce-boat. Apple and Gooseberry Sauce. Stew till tender in sufficient white wine to cover equal quantities of gooseberries and apples
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