Almond and Fruit Sauce

Name: Almond and Fruit Sauce
Ingredients: One heaping table-spoonful of almond butter; one pint of boiling fruit juice; a rounding table-spoonful of poland starch

From A practical cook and text book for general use, 1896

Serve on cereals, mushes, and puddings. Add chopped dates or raisins for a richer sauce.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 62. The excerpt below is the record exactly as published.

Almond and Fruit Sauce. One heaping table-spoonful of almond butter reduced to a fine emulsion with a little hot water, then slowly add one pint of boiling fruit juice. NUTS AND THEIR CULTURE. 1 55 Thicken with a rounding table-spoonful of poland starch

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