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Claret Sauce
From Around-the-world cook book, 1913
Serves 1
This sauce is for puddings and may be served either hot or cold.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 54. The excerpt below is the record exactly as published.
CLARET SAUCE GERMAN Claret, 1 cup. Water, 1 cup, 156 AROUND-THE-WORLD COOK BOOK SAUCES Cinnamon, 1 stick, ^ Sugar, 4 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.