vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Ponding d VOriente
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 432. The excerpt below is the record exactly as published.
Sauce for Ponding d VOriente. — Put three yolks of eggs into a well-tinned copper bowl or stewpan ; add one ounce of sugar, a glass of kirschwasser, a tablespoonful double cream, and half a tea- cupful of freshly made coffe
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