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Bischoff Sauce


  • 1 cupful of white wine
  • 1 cupful of hot water
  • sugar
  • zest of 1/2 orange
  • zest of 1/2 lemon
  • 1/2 cupful of seedless raisins
  • 1 tablespoonful of shredded almonds
  • 1 tablespoonful of finely shredded candied orange and lemon peel


Put in a saucepan the white wine, hot water, and sugar to taste; add the zest; let it come to the boiling-point; remove from the fire; take out the orange and lemon peel and add the raisins, almonds, and candied orange and lemon peel; cover and let stand a half-hour. When ready to serve let it again come to the boiling-point. Serve with cabinet puddings.


The Century Cook Book (1901).


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