Orange Sauce

Name: Orange Sauce
Yield: 1 servings
Ingredients: the rind of two sweet oranges; three or four lumps of sugar; a wineglassful of port or claret; a quarter of a pint of dissolved red-currant jelly; a teaspoonful of mixed mustard; a pinch of cayenne; two tablespoonfuls of thin strips of orange-rind

From Harper's cook book encyclopædia, 1902

Serves 1

Takes five to six minutes to dissolve the jelly.

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 Harper's cook book encyclopædia (1902), page 388. The excerpt below is the record exactly as published.

Orange Sauce SAUCES Rhubarb Sauce sauce. Heat it to boiling-point and serve. Orange Sauce (for cold meat). — Rub the rind of two sweet oranges upon three or four lumps of sugar. Mix with them a wineglassful of port or claret, a quarter of a pint of dissolved red- currant jelly, a tea- spoonful of mixed mustard, a pinch of cayenne, and two table-spoonfuls of thin strips of orange- rin

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