Lime Sauce

Name: Lime Sauce
Ingredients: three tablespoonfuls of sugar; a breakfast-cupful of water; the very finely peeled rind of a lime; the juice of two limes; a liqueur glass of any liqueur, brandy, or rum; a drop or two of cochineal

From Culinary jottings, 1885

Cochineal improves the color.

Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 259. The excerpt below is the record exactly as published.

Lime sauce. — Put three table-spoonfuls of sugar into a sauce-pan with a breakfast-cupful of water, and the very finely peeled rind of a lime, simmer for twenty minutes, then add the juice of two limes and a liqueur glass of any liqueur, brandy, or rum, strain and serve. A drop or two of cochineal

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