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Sauce

Wine Sauce for Sweet Puddings

A sauce made by boiling lemon rind, sugar, water, butter, flour, and sherry or Madeira, served hot.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Wine Sauce for Sweet Puddings

Wine Sauce for Sweet Puddings

Ingredients

Directions

Make the sauce

  1. Boil gently together for ten or fifteen minutes the very thin rind of half a small lemon, about an ounce and a half of sugar, and a wineglassful of water.

  2. Take out the lemon peel and stir into the sauce until it has boiled for one minute.

  3. Add an ounce of butter smoothly mixed with a large half-teaspoonful of flour.

  4. Add a wineglassful and a half of sherry or Madeira, or other good white wine.

Serve

  1. When quite hot, serve the sauce without delay.

  2. For port wine sauce, add a dessert spoonful of lemon juice, some grated nutmeg, and a little more sugar.

  3. Orange rind and juice may be used instead of lemon.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Butter
Enriches the sauce and adds a smooth, rounded body to the liquid.
Flour (in the method)
Thickens the sauce so it coats the back of a spoon.
Sugar (in the method)
Sweetens the sauce and balances the sharpness of the citrus and wine.
Sherry or madeira (in the method)
Adds fortified wine flavour and depth to the sauce.

The step that matters

Adding the butter and flour. Flour mixed into butter, then stirred into hot liquid, dissolves evenly. Adding it lumpy or to a cold pan can leave lumps and an uneven, thin 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.

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