Brandy or Wine Sauce
From The official handbook for the National Training School for Cookery, 1891
Be careful not to let the sauce boil, or it will curdle.
Presented as published in 1891. 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 The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 116. The excerpt below is the record exactly as published.
Brandy or Wine Sauce. 1. We put three yolks of eggs into a small stewpan. 2. We add a dessertspoonful of castor sugar, one gill (a quarter of a pint) of cream or milk, and a wineglassfid of brandy or sherry
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