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Wine Sauce
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 120. The excerpt below is the record exactly as published.
WINE SAUCE— ICED PUDDING. 181 Wine Sauce.— Two ounces of butter, three ounces of sugar, one and one-half gill of boiling water, one gill of sherry, one half salt-spoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.