Sauce for Ginger Bread
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
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A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Method
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- One cup of sugar, One tablespoonful of butter, Creamed together.
- Add one-half cup of cream or milk and five tablespoonsful of wine.
- Stir constantly while cooking until dissolved and creamy.
- Flavor to taste with vanilla or nutmeg.
Cookware for this recipe
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Wooden spoon