Fruit Sauce for Puddings
From Cassell's dictionary of cookery, 1892
Serves 1
Can be made from preserved fruits when fresh fruit is out of season.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 561. The excerpt below is the record exactly as published.
Fruit Sauce for Puddings.— Boil in a quarter of a pint of water double that quantity of fruit (raspberries, strawberries, or currants do well for this sauce), and four ounces of good sugar
Cook this with the app: pantry check, scaling, and the assistant.