{"id":7741,"slug":"wine-sauce-no-1","title":"WINE SAUCE, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of white wine","one and one-half cups of water","yolks of two eggs","two teaspoons of white sugar","some grated nutmeg or three small pieces of cinnamon bark, or the grated rind of half a lemon","a teaspoon of flour"],"ingredients_norm":["white wine","and half cups of water","egg yolk","white sugar","nutmeg or small pieces of cinnamon bark","flour"],"steps":["Take one-half cup of white wine and one and one-half cups of water, put on to boil in double boiler.","In the meantime beat up the yolks of two eggs very light, with two teaspoons of white sugar, some grated nutmeg or three small pieces of cinnamon bark, or the grated rind of half a lemon, and add a teaspoon of flour to this gradually.","When perfectly smooth add the boiling wine, pouring very little at a time and stirring constantly.","Return to boiler and stir until the spoon is coated."],"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/12350","source_ref":"pg:12350:w91:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"9b587aed6a22215df60c060ec595257566b64671492db216734335d7a5a2f1e5","created_at":"2026-08-02T17:04:42Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/wine-sauce-no-1"}