Berry Sauce
From Domestic science, principles and application, 1914
This sauce pairs well with many desserts.
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 117. The excerpt below is the record exactly as published.
Berry Sauce. Makes 12 cups. 7. Plain Steamed Pudding 1 c. molasses 1 egg 1 c. warm water 23^ c. flour 1 c. chopped raisins 1 tsp. soda Method. — Sift the soda with the flour, clean and chop the raisins, and add the flour. Beat the egg, add the warm water and molasses. Combine wet mixture with HOT DESFiERTS 279 dry. Put in buttered molds and steam 23/2 hours. This is less expensive than suet pudding. 8. Plain Sauce 1 c. brown sugar 1 tbsp. flour 3 tbsp. butter 1 c. water Method. — Boil all together until thick, like sirup. Add juice of 1 lemon for a sour sauce. (Basis for 2 girls, }4 fule.) 9. Berry Sauce ^ c. butter 1 c*gg yolk 13^ c. powdered sugar 1 c. mashed berries
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