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Wine Sauce for Sweet Puddings
From Modern cookery, in all its branches, 1884
Serves 1
Port wine sauce can be made similarly with lemon juice, nutmeg, and more sugar.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 359. The excerpt below is the record exactly as published.
WINE SAUCE FOR SWEET PUDDINGS. Boil gently together for ten or fifteen minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and a wineglassful of water. Take out the lemon-peel and stir into $he sauce until it has boiled for one minute, an ounce of butter smoothly mixed with a large half-teaspoonful of flour ; add a wineglassful and a half of sherry or -Madeir
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