Cumberland Sauce

Name: Cumberland Sauce
Ingredients: £ pint of red currant jelly; I Rind of \ an orange and lemon; Half quantity of water; 2 tablespoonfuls of Harvey’s sauce; 1 tablespoonful best French vinegar; 2 tablespoonfuls of Worcester sauce; 2 tablespoonfuls of King of Oude sauce

From The Samaritan cookery book, 1903

Presented as published in 1903. 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

No method was recorded for this recipe.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 71. The excerpt below is the record exactly as published.

CUMBERLAND SAUCE. £ pint of red currant jelly. I Rind of \ an orange and lemon. Half quantity of water. 2 tablespoonfuls of Harvey’s sauce. 1 tablespoonful best French vinegar. | 2 tablespoonfuls of Worcester sauce. 2 tablespoonfuls of King of Oude sauce

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