Recipe or source entry
Wine Sauce for Puddings
To a gill of melted butter add a glass of wine, rum, or brandy, a little grated lemon or orange-peel, and a spoonful of sugar.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/wine-sauce.html- Legacy revision
8531e8373e9b- Source checksum
18c3a81d7f2fa489ff473320c7db3729e385bb8adfdec5f1f1dc1ebbb27cdd99- Legacy text checksum
60cde37a014b175297e3b00d2ccb22897031093ad6d37798015e71386ec3773a
Cite this page
Wine Sauce for Puddings. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/wine-sauce.html