Brandy Sauce
From Plain cookery recipes, 1908
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 28. The excerpt below is the record exactly as published.
Brandy Sauce. One ounce butter. One and a half gills water. Half an ounce flour. Half a gill brandy. Half an ounce sugar
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