vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Wine Sauce
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 89. The excerpt below is the record exactly as published.
Wine Sauce One cup sugar beaten with a piece of butter as large as a teaspoon; put two large spoons of milk in a dish on the tea kettle to heat; then beat the sugar, butter and one egg together to a froth and add to the milk. Flavor with half wine glass wine
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