Fruit Sauce

Name: Fruit Sauce
Yield: 1 servings
Ingredients: two tablespoonfuls of guava jelly; a large tumblerful of clear sugar syrup; the grated rinds of one orange; the grated rinds of one lemon; a wine glassful of curacao, or any liqueur fancied

From Banquets of the nations, 1911

Serves 1

Can be poured over puddings.

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.

fruit sauce. Fruit Sauce. Melt two tablespoonfuls of guava jelly in a large tum- blerful of clear sugar syrup. Place on the fire, along with the grated rinds of one orange and one lemon. Boil for three minutes, stirring all the time. Remove from the fire, and stir in a wine glassful of curacao, or any liqueur fancied

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