French Wine Sauce
From Wholesome cookery, 1887
Some persons use 2 tablespoonfuls of each, wine, brandy, and rum.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 68. The excerpt below is the record exactly as published.
French Wine Sauce. Mix thoroughly 1 tablespoonful of potato flour with 1^ ounces of butter ; add half a pint of water, li ounces of brown sugar, a little grated orange-peel ; boil this all up together, and before removing from the Are, add 1 tablespoonful of sherry, 1 tablespoonful of brandy, and 1 tablespoonful of rum
Cook this with the app: pantry check, scaling, and the assistant.