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Wine Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Do not stir or disturb; it will foam as if made of beaten eggs.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 66. The excerpt below is the record exactly as published.
Wine Sauce. 4 tablespoons of brown sugar. 4 ounces of butter. Y2 gill of wine. Yolks of 2 eggs. Beat together yolks, sugar and butter; when thoroughly mixed, set over boiling water on the fire; add by degrees the wine, and stir until as thick and smooth as rich cream. Serve hot. Miss von Destinon, PUDDING SAUCES 175 Strawberry Sauce. Hull 2 boxes (1 quart) of strawberries and crush slightly in bowl. Place in saucepan with just enough water to prevent burning and bring to a boil. Then add 4 tablespoons of sugar and let boil 5 minutes only. Skim thoroughly and then add 1 tablespoon of butter. Let it mix well, then take from fire and chill. An excellent sauce for ice cream or any frozen dessert. Mrs. Oscar R. Menefee. Wine Sauce. 2 cups sugar. J/2 cup butter. 1 cup sherry with a little brandy
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