Fruit Sauce

Ingredients

• 1/4 cupful water
• 1/4 cupful sugar
• 1/4 cupful currant jelly
• 1 gill of sherry wine
• 1/4 cupful preserved cherries

Method

1. 1

   Boil water and sugar for 3 minutes, add currant jelly, strain, then add sherry wine and cherries.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 379. The excerpt below is the record exactly as published.

d 1 cupful water, the thin peel of Yt lemon, 2 cloves, and a piece of cinnamon ; cover and cook 10 min- utes ; press the sauce through a sieve into a clean saucepan, return to the fire, add 3 tablespoonfuls sugar and 1 tablespoonful Zwieback crumbs, boil 5 minutes : serve either hot or cold. CAKES, TOBTUN, Etc. 57I Kolatschen.— Rub tha yolks of 2 hard-boiled eggs fine, add 2 ounces powdered sugar, 4 ounces flour and 4 ounces butter, a pinch of salt, 1 raw yolk, 1 tablespoonful lemon juice, and 1 tablespoon- ful rum ; mix all the ingredients well together, roll out on a board Va inch in thickness, cut it into rounds, coyer them with meringue, sprinkle over some fine-chopped almond dust with powdered sugar, and bake in a slow oven. Krapfeln. — Stir the yolks of 6 hard-boiled eggs to a cream with 4 ounces butter, add 4 ounces sugar, the grated rind of y, lemon, and 5 ounces flour ; work the whole into a dough, roll out Ys inch in thickness, cut into rounds with a cake cutter, and bake in medium-hot oven. These cakes, when cold, may be iced with sugar glasse (see reqipe 927, in my book Desserts and Salads), or they may be cut into half moons, and when cold put 2 together with marma- lade between them and then glazed. Cream Cakes. — Place a saucepan with 7^ pint milk and 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour, 9tir until the contents have formed into a smooth paste, then re- move, and when nearly cold add the yolks of 5 eggs, stir until smooth, then add the beaten whites of 3 eggs. Put the preparation in a pastry bag, and press out upon a buttered baking pan small portions the size of an egg, brush over with beaten egg, and bake in a medium* hot oven ; when done cut them open on one side and fill them with vanilla cream (139, in my book Desserts and Salads). i^clairs.— Put a No. 3 tube in a pastry bag, fill in the same prepa- ration as for oream cakes, press it into a buttered tin 3 inches long and Vt inch wide, brush over with benten egg, and bake in a me- dium-hot oven ; when done cut them open on the side, fill them with vanilla cream, and glaee them with chocolate. Crullers. — One oup sugar, 1 cup milk, 4 ounces butter, 2 whole mg^ 1 yolk, and the grated rind of 1 lemon. Stir butter and sugar to a cream, add lemon and the eggs, one at a time, stirring a 572 CAKES, TOETEN, Etc. few minutes between each addition ; then add alternately the milk and sufficient prepared flour to make a stiff dough ; roll it out on a floured board 74 inch in thickness, cut with a tin cutter into rounds; cut a small piece from the center of each, which will give them the form of a ring ; drop into hot fat, and fry to a fine golden color. Remove the crullers with a skimmer, lay for a few minutes on blotting or brown paper; remove to a dish, dust with powdered sugar, and serve either hot or cold. In place of prepared flour, plain flour may be used ; with 2 teaspoonfuls baking powder. French Crullers. — Boil 1 pint milk with y^ pound butter, stir in while the milk is boiling, 1 pint of sifted flour, continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan. When done, transfer the paste to a dish; when nearly cold, mix with the yolks of 8 eggs, 2 tablespoonfuls sugar, and lastly the whites beaten to a stiff froth ; fill this into a syringe and squirt it into hot lard. Fry light brown. When done, pile them high on a dish and dust with powdered sugar. Berliner Pfannkuchen.— One pound sifted flour, V4 pound butter, the yolks of 8 eggs, 1 tablespoonful sugar, Y^ teaspoonful salt, 1 yeast cake, and lYs cup warm milk. Put flour, salt, and sugar into a bowl, make a hollow in the center, dissolve the yeast in Yg cup milk, pour it in center of flour. Melt butter in the remain- ing milk, add it to the flour with the yolks, and mix all into soft dough. Cover with a napkin, and set in a warm place to raise to double its height Then put half of the dough on to a warm floured board, roll it out about Yi inch in thickness and cut with a cake cutter into rounds, brush over with beaten egg, put in the center of half of them a teaspoonful fruit jelly or marmalade. Cover them with the remaining rounds, press the edges together, and cut out once more with a smaller cutter. Then turn them over on to a board with a floured napkin under them. Cover with a warm nap- kin and form the remaining dough the same way (this must be done quick so that the dough does not get cold). After 30 minutes CAKES, TORTBN, Etc. 678 they should have risen to double their height. Then fry them in hot lard the same as crullers, not too many at once. Semove them with a skimmer on to blotting paper, dust with powdered sugar, and serye at once on a napkin. Banana Fritters. — Put 1 cup of sifted prepared flour in a bowl, add Y, tablespoonf ul butter, rub the butter and flour together ; add Ys cup of milk, 1 tablespoonful sugar, and the yolks of 2 eggs. Beat the whites to a stiff froth, add the batter gradually to the whites. Peel 6 bananas, dip each one separately into the batter, and fry in deep hot fat to a golden color (if the batter should be too thick, add more milk) ; remove, and lay them on paper, then serre on a hot dish with fruit sauce, described below. Fkuit Sauce. — Place a small saucepan with Y« cupful water and Ys cupful sugar over the flre, boil 3 minutes ; add Ys cupful cur- rant jelly, boil a few minutes ; then strain into a bowl, add 1 gill of sherry wine and Y« cupful preserved cherries.

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