Wine Sauce

banner

Preparation info

  • Makes about

    285 ml

    sauce
    • Difficulty

      Easy

Appears in

How to Cook The Victorian Way with Mrs Crocombe

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

  • About

Wine sauce was a standard Victorian accompaniment for sweets, especially puddings. The first of these recipes occurs late in Mrs Crocombe’s manuscript, but she recommends it to go with several of her earlier recipes, including college puddings, sponge cake pudding, custard pudding and castle puddings. There were many variations on this theme, and the second of those given here is an earlier version, from Eliza Acton, from whose Modern Cookery for Private Families Avis copied a number of recipes. The use of flour to thicken the sauce is characteristic of the earlier era: by the 1890s sauces had become a little less rich. However, both work very well. Ginger wine can be used instead of the fortified wines in both cases, if you are looking for a budget option.

Ingredients

    Method