{"id":3871,"slug":"sherry-sauce","title":"SHERRY SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons butter.","1/2 cup sugar.","2 egg yolks well beaten.","3/4 cup cream.","3 tablespoons sherry wine.","Few grains salt.","1/8 teaspoon nutmeg."],"ingredients_norm":["butter","sugar","egg yolks well","cream","sherry wine","few grains salt","nutmeg"],"steps":["Cream butter, add sugar, egg yolks, salt and gradually the cream, stirring constantly.","Cook over hot water until mixture coats the spoon; add sherry and beat again.","Turn in a sauce boat and sprinkle with nutmeg."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:124","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a8061eedd9dd1d3fe5edc872f42198cf2de0c81e084b390477168ee56e009c6c","created_at":"2026-08-02T15:46:00Z","updated_at":"2026-08-02T15:46:00Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sherry-sauce"}