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Wine Sauce
From The economical cook book, 1905
Serves 6
Better made an hour in advance.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 57. The excerpt below is the record exactly as published.
Wine Sauce. Melt in a sauce-pan a quarter of a pound of butter, stir in it a heaping tablespoonful of flour * when smooth, add a large cof- feecup heaping full of sugar (a light brown sugar makes a richer sauce than white), sdr well together, then pour in half a teacup of boiling water, stir all the time on the fire until it boils and is dear; then set it aside in a vessel of boiling water until you are ready to use it. It is much better and clearer to be made an hour before it is wanted, and kept hot by setting the sauce- pan in a larger one of boiling water ; when ready to serve it, add a teacap of good cooking wine
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