Wine Sauce
From The art of cooking, 1880
Pour around pudding.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 75. The excerpt below is the record exactly as published.
Wine Sauce. — Two ounces of butter, three ounces ICED PUDDING. 169 of sugar, one and one-half gills of boiling water, one gill of sherry, one-half saltspoonful of grated nutmeg. Beat the sugar and butter to a cream in a bowl, pour over these the boiling water, stirring meantime, place the mixture into a saucepan and stir all over the fire until very hot, not however, allowing it to boil. Add the sherry and nutmeg, and the sauce may at once be poured around the pudding with which it .s to . be served. ICES, CREAMS AND JELLIES. ICES. Iced Pudding. — ^Three gills of milk, three gills of cream, yolks of twelve eggs, ten ounces of sugar
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