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Champagne Sauce
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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 Lowney's cook book (1907) by Maria Willett Howard, page 47. The excerpt below is the record exactly as published.
Champagne Sauce Add to Brown Sauce, one half cup of champagne and two tablespoons finely chopped pimentoes
Cook this with the app: pantry check, scaling, and the assistant.