Rich Wine Sauce

Ingredients

• One cupful of butter
• 2 of powdered sugar
• half a cupful of wine

Method

1. 1

   Beat the butter to a cream; add the sugar gradually and when very light add the wine, which has been made hot, a little at a time.

2. 2

   Place the bowl in a basin of hot water and stir for 2 minutes.

3. 3

   The sauce should be smooth and foamy.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 76. The excerpt below is the record exactly as published.

Rich Wine Sauce. One cupful of butter, 2 of powdered sugai', jialf a cupful of wine. Beat the butter to a cream; add the sugar gradually and when very light add the wine, which has been made hot. a little at a time. Blace the bowl in a basin of hot water and stir for 2 minutes. The sauce should be smooth and fc)amy. ^lltS. J. [.. IJliADFORD. Brandy Sauce. One-(juarter cup of butter, yolks of 2 eggs, dash of mace, "L^ cup granulated sugar, i/s teaspoon salt, ^2 ^'^^P "^ l-^"^ cream or rich milk, ("ream tlu> butter, grad- uallv add the sugar, beating continually: to this add the yolks well beaten, then pour into this mixture the hot cream or milk, cook over hot water until it will coat the spoon, remove from range and add ;> tablespoons of fine brandy and 1 tablespoon of Jamaica ]'um. pour this mixture slowly over tic liglitly beaten whites of eggs, beating continually. Liquid Pudding Sauce. ]\rix a rounding tablespoonful of Dousnum's Best Patent floui' with half a cu]v ful of sugar: add hastily half a i)int of boiling vrrder: boil foi- a moment and pour, while hot, into 1 egg well beaten. Flavoring of any kind may be added to this sauce — the grated rind and juice of 1 lemon or orange or a suspicion of mace, with the juice of half a lemon and a teaspoonful of vanilla. Foamy Sauce. Wash and beat to a cream half a ])ound of butter: add gradually 1 cuj^ful of powdered sugar, and, one at a time the yo'ks of ;] eggs. When very light add a gill of boiling water and stir over hot water until the mixtui'e thickens: then take from the fin' and add S tal)lesp()oiLfuls of orange juice or other fiavoring. Or add nutmeg and a little lemon juice. Nun's Butter. Wash, by pressing under water, a ([uarter of a pound of butter: l)eat to a cream and add gradually half a pound of powdered sugar

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