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Currant Sauce (Sauce aux Raisins de Corinthe)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 458. The excerpt below is the record exactly as published.
Currant Sauce ( Sauce aux Raisins de Corinthe ) Put one cup tomato juice in a saucepan with half cup port wine, half glass currant jelly; stir well, then thicken with a tablespoon cornstarch dissolved in half cup water
Cook this with the app: pantry check, scaling, and the assistant.