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Currant Sauce
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 132. The excerpt below is the record exactly as published.
Currant Sauce. — Clean one ounce of currants, boil them in half a pint of water for a few minutes, pour the whole over a teacupf ul of breadcrumbs ; let it soak, and then add a piece of butter rolled in flour, four or six cloves and a glass of port wine
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