Wine Sauce
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 107. The excerpt below is the record exactly as published.
Wine Sauce- Beat two ounces of butter to a cream with three ounces of fine sugar. Pour over these four tablespoonfuls of boiling water. Stir all over the fire till quite hot, but it must not be allowed to boil. Remove it from the fire, and put in a quarter of a pint of .win
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