Claret Sauce
From Kirmess cook book, 1907
Serves 1
Pour over sliced cream.
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 Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
CLARET SAUCE. Mrs, C, P, Johnson^ Cranford^ N, J, Stir together over the fire one cupful of sugar and one cupful of hot water. When the sugar is dissolved boil without stirring for ten minutes, then set aside until cold. Add four tablespoonfuls of good claret
Cook this with the app: pantry check, scaling, and the assistant.