Sherry Sauce

Name: Sherry Sauce
Ingredients: one wineglassful of good sherry or Madeira; two teaspoonfuls of pounded white sugar; the juice of one lemon; the yolks of four very fresh eggs

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 87. The excerpt below is the record exactly as published.

Sherry sauce as follows : — 278 SWEETS AND PUDDINGS SHERRY SAUCE PUT into a saucepan one wineglassful of good sherry or Madeira, two teaspoonfuls of pounded white sugar, the juice of one lemon and the yolks of four very fresh eggs

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