vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Jelly Sauce
From The Landmarks club cook book, 1903
Serves 1
For boiled or roast mutton.
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
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. The excerpt below is the record exactly as published.
URRANT JELLY SAUfcE. For boiled or roast mutton. Dissolve a half-glass of curant jelly in sherry wine
Cook this with the app: pantry check, scaling, and the assistant.