Hip Sauce
From The encyclopaedia of practical cookery, 1892
Serves 6
Water may be used instead of wine if preferred.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 112. The excerpt below is the record exactly as published.
Hip Sauce. — Take all the seeds out of the Hips, which should be quite ripe, put the fruit in a small quantity of water, and boil until soft. Pass the pulp through a coarse wire sieve, return it to the saucepan with sufficient wine to make the required quantity of sauce, sweeten to taste with caster sugar
Cook this with the app: pantry check, scaling, and the assistant.