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Burning Sauce
From The Swedish, French, American cook book, 1918
Serves 2
This sauce is mostly used for steamed puddings.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 467. The excerpt below is the record exactly as published.
Burning Sauce ( Sauce brulante) One cup water, one cup sugar, one large tablespoon lemon juice, one glass best cognac
Cook this with the app: pantry check, scaling, and the assistant.