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Cumberland Sauce

Name: Cumberland Sauce
Yield: 1 servings
Ingredients: four tablespoonfuls of red-currant jelly; one-fifth pint of port wine; one teaspoonful of finely-chopped shallots; one teaspoonful of small pieces of orange rind; as much lemon rind; the juice of an orange; that of half a lemon; one teaspoonful of mustard; a little cayenne pepper; as much powdered ginger

From A guide to modern cookery, 1909

Serves 1

Serve with cold venison.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 35. The excerpt below is the record exactly as published.

CUMBERLAND SAUCE Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely-chopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely, Julienne-fashion, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pepper, and aS much powdered ginger

Cook this with the app: pantry check, scaling, and the assistant.