Sauce a la Diaz

Ingredients

• half a pint of Jamaica rum
• three ounces of granulated sugar
• half a split vanilla-bean
• the rind of a medium-sized orange
• a gill of Marcella wine

Method

1. 1

   In a saucepan, combine rum, sugar, vanilla-bean, orange rind, and Marcella wine.

2. 2

   Heat until the liquid catches fire, cover, and boil for one minute.

3. 3

   Let infuse for five minutes, then strain into a bowl and cool.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 271. The excerpt below is the record exactly as published.

sauce a la Diaz (No. 1136) for the maraschino sauce. 1136. Sauce a la Diaz. — Put into a saucepan half a pint of Jamaica rum, three ounces of granulated sugar, half a split vanilla-bean, grate in the rind of a medium-sized orange, and add a gill of Marcella wine

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