Wine Sauce
From Natchez recipes, 1900
Presented as published in 1900. 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 Natchez recipes (1900), page 13. The excerpt below is the record exactly as published.
WINE SAUCE Two cups sugar, one cup butter creamed. Beat two eggs very light and stir all together. Add one cup wine
Cook this with the app: pantry check, scaling, and the assistant.