Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Syrup and Wine Sauce for Rich Sweet Puddings

Take a quarter of a pint of good melted butter. Stir into this one-eighth of a pint of dissolved red currant jelly and one-eighth of a pint of port. Stir the sauce over the fire till it is on the point of boiling, and pour it upon and around the pudding.

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