Name: Wine and Spirit Sauce
Ingredients: two teaspoonfuls of white; a pint of melted butter; salt

Wine and Spirit Sauce

Ingredients

two teaspoonfuls of white
a pint of melted butter
salt

Directions

Add two teaspoonfuls of white or brown sugar to half a pint of melted butter, without salt.
Add a glass of brandy, or rum, or sherry, or any liquors.

Nutrition, whole recipe (rough)

102Calories

0 gProtein

12 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Butter	1 tbsp (14g)	102
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

White sugar: Adds sweetness and helps the sauce taste rounded rather than greasy.
Butter: Provides richness and a smooth, fatty body to the sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.