Wine Sauce
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- Three-quarters pint water
- one cup sugar
- one teaspoonful of extract lemon
- one-half gill of 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
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- Three-quarters pint water, one cup sugar, one small teaspoonful corn starch, one teaspoonful of extract lemon and cinnamon, one-half gill of wine.
- Boil water, add corn starch, dissolved, and the sugar;
- boil fifteen minutes, strain;
- when about to serve, add extracts and wine.
Plating
Cookware for this recipe
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Saucepan
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Sieve