Wine Sauce

Ingredients

• 1^2 cup butter
• 14 cup sherry wine
• 1 cup powdered sugar
• Grated rind of orange

Method

1. 1

   Cream butter, add sugar and wine slowly, beat until very light, pile on serving dish, and sprinkle with grated orange.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 103. The excerpt below is the record exactly as published.

1^ cup butter. 14 cup wine. A few grains salt. Cream butter, add sugar, egg well beaten, and lastly the wine slowly, continuing the beating. Heat over hot water, beating all the while. Strawberry Sauce. y.2 cup butter. 1 cup pow-^dered sugar. 1/2 cup strawberries. White 1 egg. Cream butter, add sugar little at a time and the berries a few at a time, and beat so as to crush the berries well, then the white of the q%^ beaten until stiff. Red Raspberry Sauce. Prepare same as strawberry, using raspberries in- stead of strawberries. Wine Sauce. ^'2 cup butter. 14 cup sherry wine. 1 cup powdered sugar. Grated rind of orange

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