Wine Sauce, No. 2

Ingredients

• One cupful of butter
• Two cupfuls of powdered sugar
• Eight table-spoonfuls of sherry wine
• A grating of nutmeg

Method

1. 1

   Beat the butter until creamy, and gradually add the sugar, stirring all the time; when all the sugar has been used, add the wine by spoonfuls, still stirring.

2. 2

   Beat the mixture until it becomes a smooth, light froth, set the bowl in a basin of hot water, and stir for two minutes.

3. 3

   Fill the sauce-boat with boiling water to heat it, and when the sauce has cooked sufficiently, empty the boat, pour in the sauce, grate a bit of nutmeg on the top, and serve hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 189. The excerpt below is the record exactly as published.

WINE SAUCE, NO. 2. One cupful of butter. Two cupfuls of powdered sugar. Eight table-spoonfuls of sherry wine. A grating of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.