Jelly Sauce
From Six little cooks, 1910
Enhances the flavor of Jenny Linds.
Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 47. The excerpt below is the record exactly as published.
JELLY SAUCE. Half a cup currant jelly, two tablespoonfuls melted butter, the juice and half the grated peel of a lemon, half a teaspoonful nutmeg, one tablespoonful powdered sugar, two glasses wine
Cook this with the app: pantry check, scaling, and the assistant.