vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Henrietta Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 89. The excerpt below is the record exactly as published.
Henrietta Sauce Ten tablespoons water, six tablespoons sugar, four of butter, two of milk; heat the sugar and water very hot until it melts the butter, but do not let it boil, add wine and nutmeg just before using
Cook this with the app: pantry check, scaling, and the assistant.