Red Wine Sauce
From Banquets of the nations, 1911
Serves 1
Use over meats as directed.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 229. The excerpt below is the record exactly as published.
red wine sauce under, and the rest in a sauceboat. Red Wine Sauce. Scrape and grate a stick of horse-radish and place this in a pan with two ounces of glaze, a small pot of red currant jelly, half a pint of red wine, and a spoonful of brown cullis
Cook this with the app: pantry check, scaling, and the assistant.