Cumberland Sauce with Ham
From European and American cuisine, 1914
Serves 3
A decorative dish suitable for supper or lunch.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 239. The excerpt below is the record exactly as published.
Pare the bitter orange very thin, and boil the peel 15 minutes in water, take it out and cut as fine as pos- Bible. Bub with the sugar the yellow skin from the sweet orange, squeeze half the juice from the oranges over the sugar, and pound it fine. Mix the jelly, mustard, and sugar together, so that the in- gredients are well blended, then add by degrees the wine, and lastly the orange peel ; serve with the ham
Cook this with the app: pantry check, scaling, and the assistant.