Fruit Juice Sauce
From A practical cook and text book for general use, 1896
A little sugar may be used, but do not destroy the flavor of the berry with it.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 49. The excerpt below is the record exactly as published.
Fruit Juice Sauce. Use any kind of fruit possessing a distinctive flavor, raspberry, strawberry, grape, cherry, etc. To one pint of boiling juice add one rounding table- spoonful of corn starch made smooth with a little cold juic
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