Hip Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for three or four persons. Probable cost uncertain.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 722. The excerpt below is the record exactly as published.
Hip Sauce. — (a German recipe for puddings, &c.) — Take the seeds from half a pint of ripe hips. Boil them in a little water, until they are sufficiently tender to press through a coarse sieve. Mrrc a wine-glassful of light wine and a table-spoonful of moist sugar
Cook this with the app: pantry check, scaling, and the assistant.