Wine Sauce
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 51. The excerpt below is the record exactly as published.
wine sauce is to boil together for a few minutes a quarter of a pound of loaf sugar in a quarter of a pint of water until slightly thickened ; then add three tablespoonsful of sherry, brandy, or rum, and one tablespoonful of very finely grated lemon- pee
Cook this with the app: pantry check, scaling, and the assistant.