Wine Sauce I
From The pudding and pastry book, 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 The pudding and pastry book (1900) by Elizabeth Douglas, page 19. The excerpt below is the record exactly as published.
Wine Sauce — I J pint melted butter 1 tea-spoon lemon juice 1 wine-glass sherry or madeira
Cook this with the app: pantry check, scaling, and the assistant.