Richelieu Sauce
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- one cupful of sugar
- one cupful of boiling water
- one teaspoonful of arrowroot moistened
- one tablespoonful of kirsch
- two tablespoonfuls of shredded almonds
Method
- Put one cupful of sugar into a saucepan with one cupful of boiling water;
- let it boil five minutes;
- add one teaspoonful of arrowroot moistened with a little water, and cook until clear;
- then remove from fire.
- Flavor with one tablespoonful of kirsch and add two tablespoonfuls of shredded almonds and candied cherries cut into small pieces.