WINE SAUCE. [49]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

two table-spoonfuls of corn-flour ↝ Corn flour, masa, unenriched, white [Cereal Grains and Pasta]
three ounces of sugar ↝ Sugar, NFS [Sugars and honey]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pint of water ↝ Water, tap [Tap water]
a glass of wine ↝ Wine, rice [Wine]
a grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine. ↝ Fruit juice, NFS [Other fruit juice]

Instructions (2)

Take two table-spoonfuls of corn-flour, three ounces of sugar, an ounce of butter, and a pint of water; stir over the fire till it boils; add a glass of wine and a grated nutmeg.
The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine.

Original Text

WINE SAUCE.

Take two table-spoonfuls of corn-flour, three ounces of sugar, an ounce of butter, and a pint of water; stir over the fire till it boils; add a glass of wine and a grated nutmeg. The juice of fresh fruit, such as strawberry, raspberry, peaches, or the juice from preserved fruit, when fresh fruit cannot be procured, may be used instead of wine.

[49]

Notes

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