Brandy Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Brandy sauce made from a mixture of brandy and rum is superior to brandy sauce made from brandy alone.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 187. The excerpt below is the record exactly as published.
a quarter of a pint of water and add sufficient butter and flour to make the sauce about as thick as gruel. If the sauce is wanted very rich, three or four times the amount of butter originally used can be dissolved in the sauce. Next add a teaspoonful of lemon juice, having dissolved in the water six or seven lumps of sugar to make the sauce thoroughly sweet. Then add a table- spoonful of mm and a tablespoonful of brandy. Brandy sauce
Cook this with the app: pantry check, scaling, and the assistant.