Jelly Sauce
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 74. The excerpt below is the record exactly as published.
Jelly Sauce. — Two heaped tablespoonfuls of cur- rant jelly, one-half of a lemon, one wineglassful of sherry, one ounce of sugar, six drops of cochineal, one saltspoon- ful of mac
Cook this with the app: pantry check, scaling, and the assistant.