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Wine Sauce

Name: Wine Sauce
Yield: 1 servings
Ingredients: one-half cup of butter; one cup of powdered sugar; the well-beaten yolk of one egg; the white of one egg; Sherry wine to taste; vanilla to taste; about three tablespoonfuls of boiling water

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 1

Serve at once.

Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 126. The excerpt below is the record exactly as published.

Wine Sauoe Mix one-half cup of butter and one cup of powdered sugar, beat it to a cream, add the well-beaten yolk of one egg ; beat the white of one egg and add to the mixture. Flavor with Sherry wine and vanilla to taste. Stir in about three table- spoonfuls of boiling wat

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