Fruit Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
A simple sauce for batter-puddings.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 246. The excerpt below is the record exactly as published.
FRUIT SAUCE. Any good pudding- sauce accompanies batter-puddings ; a simple one can be made by mixing with a fork equal parts of butter and granulated sugar, together with enough fruit juice or essence to flavor the sauce palatably
Cook this with the app: pantry check, scaling, and the assistant.