Jelly Sauce

Ingredients

• Two heaped table-spoonfuls of currant jelly
• one half of a lemon
• one wine-glassful of sherry
• one ounce of sugar
• six drops of cochineal
• one salt-spoonful of mace

Method

1. 1

   Put the jelly into a small sauce-pan, squeeze over it the juice of the lemon, add to this the sugar and wine, place the sauce-pan over the fire, and stir its contents until the jelly melts; then the cochineal and mace should be added, and the instant after this that the sauce boils it is ready for serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 120. The excerpt below is the record exactly as published.

Jelly Sauce. — Two heaped table-spoonfuls of currant jelly, one half of a lemon, one wine-glassful of sherry, one ounce of sugar, six drops of cochineal, one salt-spoonful of mace

Cook this with the app: pantry check, scaling, and the assistant.