Wine Sauce

Ingredients

• Brown one cup of sugar
• a piece of butter the size of a hen's egg
• two-thirds of a teacup of boiling water
• one-half cup of currant wine

Method

1. 1

   Brown sugar and butter, then slowly pour boiling water over it.

2. 2

   Add currant wine just before serving.

As published

This recipe was extracted from The new home cook book (1896), page 87. The excerpt below is the record exactly as published.

WINE SAUCE. M. A. T. Two teacups of sugar, one teacup of butter ; stir to a cream ; beat two eggs very light, and stir all together ; add one teacup of wine ; mix and set on top of tea-kettle of boiling water. It must not be put on the stove, nor boil. PUDDING SAUCE. Mrs. B. P. Hutchinson. Two eggs well beaten, one cup pulverized sugar; when mixed pour over one cup of boiling milk, and stir rapidly; flavor as you please. PUDDING SAUCE. Mrs. Andrews. One cup of sugar, one-half cup of butter, yolks of three eggs ; one teaspoon of corn starch or arrow root ; stir the THE HOME COOK BOOK. whole until very light; add sufficient boiling water to make the consistency of thick cream ; wine or brandy to suit the taste. SAUCE FOR APPLE PUDDING M. Boil good molasses with a little butter, .and serve hot; HARD SAUCE FOR PUDDINGS, RICE, ETC. M. Take one teacup sugar, one-half teacup butter; stir together until light ; flavor with wine or essence of lemon ; smooth the top with a knife, and grate nutmeg over it. WINE SAUCE. Brown one cup of sugar and a piece of butter the size of a hen's egg, in a saucepan ; pour two-thirds of a teacup of boiling water slowly over the mixture ; when ready to serve, add one-half cup of currant wine

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