Fresh Fruit Sauce
From Delta Gamma cook book, 1922
Serves 1
Recipe by G. M. Seeley (Theta).
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 90. The excerpt below is the record exactly as published.
Fresh Fruit Sauce Cream one-third cup butter, one cup powdered sugar, flavor with vanilla. Beat into mixture one cupful of berries or peaches
Cook this with the app: pantry check, scaling, and the assistant.