Creamy Fruit Sauce
From How we cook in Tennessee .., 1906
Serves 2
Use cherries, berries, malaga grapes or orange pulp.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 121. The excerpt below is the record exactly as published.
Creamy Fruit Sauce. — Cream one cup butter, beat into it one cup sugar; add half cup cream or milk; gradually add one cup fresh fruit, cherries, berries, malaga grapes or orange pulp
Cook this with the app: pantry check, scaling, and the assistant.