Old-Fashioned Currant Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Currants can be served washed and dried instead of this sauce.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2208. The excerpt below is the record exactly as published.
two ounces of currants, and boil them for five minutes in half a piat of water. Add a glassful of port, half a tea-cupful of finely-grated bread- crumbs, an ounce of butter, and four cloves
Cook this with the app: pantry check, scaling, and the assistant.