Recipe: Brandy or Wine Sauce, No. 1

Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sifted flour); add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg, boil all together ten minutes. Remove from the fire and when cool stir into it half of a cupful of brandy or wine. It should be about as thick as thin syrup.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)