On Wed, 11 Dec 2013 09:28:26 -0800, Whirled Peas >
wrote:

> Escoffier was mentioned upthread. Here's his complete, unedited recipe
> from "A Guide to Modern Cooking", first English translation, 1907:
>
> -----
>
> 134--CUMBERLAND SAUCE
>
> Dissolve four tablespoonfuls of red-currant jelly, to which are added
> one-fifth pint of port wine, one teaspoonful of finely-chopped shallots,
> scalded for a few seconds and pressed, one teaspoonful of small pieces
> of orange rind and as much lemon rind (cut finely, Julienne-fashion,
> scalded for two minutes, well-drained, and cooled), the juice of an
> orange and that of half a lemon, one teaspoonful of mustard, a little
> cayenne pepper, and as much powdered ginger. Mix the whole well.

I like this version, thanks for posting.
>
> Serve this sauce with cold venison.
>
> -----
>
> I think it is interesting to compare this recipe from over 100 years ago
> with more recent recipes to see what has changed and what has stayed the
> same. I'm assuming that the things that haven't changed are the most
> important ones, the very heart of the recipe. The parts that *have*
> changed may be the subject of further experimentation.


--
Food is an important part of a balanced diet.