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Sweet Sauce of Red Wine for Tcnifon or roofed Tongue

From The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles (1801).

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A historical recipe

The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles, by Charlotte. n Mason (1801).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. a gill of water
  2. a pint of red wine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. TAKE a gill of water, with a little bit of cinnamon, the crumb of a French roll ;
  2. add to it halt a pint of red wine or claret ;
  3. fweeten it ;
  4. let it boil till it is pretty thick, then run it through a lieve.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From The lady's assistant for regulating and supplying the table, being a complete system of cookery ... including the fulles (1801), printed page 266, digitised by the Internet Archive: https://archive.org/details/b22040341

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.