Fruit Sauce
From A simple course in home economics for rural schools, 1916
This sauce may be made from the juice of prunes, apples, strawberries, plums, and is especially good served with bread, cake, or cottage pudding.
Presented as published in 1916. 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 simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 45. The excerpt below is the record exactly as published.
Fruit Sauce % C. sugar 2 T. flour 1/2 t. salt Blend ; then add Simple Courses in Home Economics 117 2 C. fruit juice Cook until the consistency of thick cream, add 2 T. butter 11/2 T. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.