vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brandy Sauce No. 2
From The national course in home economics, 1917
Serves 6
Recipe by H. F. L.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 204. The excerpt below is the record exactly as published.
BRANDY SAUCE— No. 2. Two cupfuls of sugar, one-half cupful of butter, one-half wine-glassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.