vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Claret Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Serves a small pudding.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 380. The excerpt below is the record exactly as published.
Claret Sauce, — "Wliisk two eggs thoroughly, and put with them a cupful of claret. Put the mixture into a saucepan with half a tea-spoonful of finely-grated lemon-rind, a heaped table-spoonful of sugar, and a little pounded cinnamon
Cook this with the app: pantry check, scaling, and the assistant.