Cherry, Blueberry, Blackberry or Strawberry Sauce
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 205. The excerpt below is the record exactly as published.
CHERRY, BLUEBERRY, BLACKBERRY OR STRAWBERRY SAUCE. Cream together one-half cupful of sugar and one tablespoonful of butter. Add one cupful of boiling water and put into a double boiler. When it comes to a boil stir in one tablespoonful of corn-starch previously dissolved in a little cold water. Let heat thoroughly. Take from the fire and stir in a cupful of any desired fruit, crushed
Cook this with the app: pantry check, scaling, and the assistant.