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Port Wine Sauce (Sauce au Vin d’Oporto)
From The Swedish, French, American cook book, 1918
Serves 1
Remove skin from the top before serving.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 468. The excerpt below is the record exactly as published.
Port Wine Sauce (Sauce au Vin d’ Oporto) Put one cup of port wine in a saucepan on stove; add four table¬ spoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a tablespoon cornstarch dis¬ solved in half cup of water. Let it come to a boil; stir on ice very slowly; let it stand until cold. When cold, remove skin from the top. Serve with any kind of cold custards or puddings. THE SWEDISH, FRENCH, Velvety Port-Wine Sauce ( Sauce Veloutee au Vin d’ Oporto) Put one cup port wine in a saucepan on stove; add four table¬ spoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a tablespoon cornstarch dissolved in half cup water; let it come to a boil; stir on ice very slowly, let stand until cold. When cold remove skin from the top and add one cup of whipped cream. Serve with any kind of cold desserts and frozen puddings. Fruit Sauce, Hot or Cold {Sauce aux Fruits — chaude ou froide ) Put one cup fruit juice — raspberry, strawberry, etc. — in a saucepan on stove; add four tablespoons sugar
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