Fruit Sauce a la Sultana

Ingredients

• one cup of fruit juice — raspberry or strawberry, etc.
• half cup washed and cleaned Sultana raisins
• four tablespoons sugar
• one tablespoon lemon juice
• two tablespoons good brandy
• a tablespoon cornstarch

Method

1. 1

   Combine fruit juice, raisins, sugar, lemon juice, and brandy in a saucepan.

2. 2

   Boil, thicken with cornstarch dissolved in water, cool, then fold in whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 470. The excerpt below is the record exactly as published.

four tablespoons sugar; then add two to three tablespoons good brandy, one cup whipped cream, and, last, the whites of two eggs (beaten to a froth). Mix gently. Dish up in a sauceboat and sprinkle some nutmeg or cinnamon on top. Serve with any kind of souffle or hot puddings. Custard Sauce ( Sauce au Flan) Put one and a half cups milk on stove. Stir to a souffle the yolks of two to three eggs with five tablespoons sugar; add half tablespoon cornstarch to the sugar and yolks, beat again well with a small pinch of salt added to the milk; let it come to a boil (take care not to let it continue to boil). This sauce can be served hot or cold, with any kind of pudding, souffle, baked apples, etc. Caramel Sauce ( Sauce au Caramel) Put one cup sugar on stove in half cup water, let it simmer until it becomes golden brown, then add four tablespoons brandy and a teaspoon lemon juice; thicken with a tablespoon cornstarch dis¬ AMERI CAN COOK BOOK solved in half cup water, let it come to a boil, color with a little kitchen bouquet if not sufficiently brown. Serve hot or cold. If cold, add to this one cup of whipped cream. It is then called Sauce de Creme a la Caramel. Sour Cream Sauce a la Europeenne Sauce a la Creme tournee, a la Europeenne Beat two cups of sour cream in a bowl with an egg beater until it becomes foamy; add two tablespoons brandy, four tablespoons sugar, and the rind and juice of half lemon; beat again, then add the whites of two eggs (well beaten). ; Serve with any kind of cold dessert or fruit. Hot Brandy Sauce ( Sauce chaude au Cognac) Stir to a cream a small cup of butter with one and a half cups powdered sugar in a small saucepan or double boiler; add five tablespoons good brandy. When ready to serve stir over hot water on top of the tea kettle until it gets hot (take care not to let it boil). Serve with any kind of hot pudding or souffle. Fruit Sauce ( Sauce aux Fruits) a la Sultana Put one cup of fruit juice — raspberry or strawberry, etc. — in a saucepan on stove, add half cup washed and cleaned Sultana raisins, four tablespoons sugar, one tablespoon lemon juice, and two tablespoons good brandy

Cook this with the app: pantry check, scaling, and the assistant.