Raffald's Browning

Ingredients

• four ounces of fine lump sugar
• one ounce of butter
• a pint of red wine
• half an ounce of allspice
• six cloves
• four shallots peeled
• two or three blades of mace
• three table-spoonfuls of mushroom ketchup
• a little salt
• the rind of a lemon peeled as thin as possible

Method

1. 1

   Beat the sugar to powder and mix it with butter in a frying pan over a clear fire.

2. 2

   When frothy, hold it higher and add red wine gradually, stirring continuously.

3. 3

   Add allspice, cloves, shallots, mace, mushroom ketchup, salt, and lemon rind.

4. 4

   Boil slowly for ten minutes, then pour into a basin, remove the scum when cold, and bottle for use.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1461. The excerpt below is the record exactly as published.

RaflTald's Browning.— Beat to powder four ounces of fine lump sugar ; put it into a clean iron fr^-ing-pan with one ounce of butter. Set it over a clear fire, and mix it well together. When it begins to be frothy, the sugar is dissolving ; then hold it higher over the fire, and have ready a pint of red wine. When the sugar and butter are of a deep bro-wn, pour in a little of the wine, stir it thwroughly together, gradually add the rest of the -wine, and RAF ( 700 ) RAG keep stirring all the time ; put in half an ounce of allspice, six cloves, four shallots peeled, two or three blades of mace, three table- spoonfuls of mushroom ketchup, a little salt, and the rind of a lemon peeled as thin as pos- sib

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