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Brandy Sauce

Name: Brandy Sauce
Yield: 2 servings
Ingredients: A glass of sherry; the same of good brandy; the same of curaçao; a scrape of lemon peel; the same quantity of Seville orange peel; a pinch of mace

From Banquets of the nations, 1911

Serves 2

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 62. The excerpt below is the record exactly as published.

Brandy Sauce. A glass of sherry, the same of good brandy and cura9oa, a scrape of lemon peel, the same quantity of Seville orange peel, and a pinch of mace. Infuse this for ten days

Cook this with the app: pantry check, scaling, and the assistant.