Fruit Sauce, Hot or Cold (Sauce aux Fruits — chaude ou froide)

Ingredients

• one cup fruit juice
• four tablespoons sugar
• one tablespoon lemon juice
• two tablespoons good brandy
• a tablespoon cornstarch
• half cup water

Method

1. 1

   Heat fruit juice with sugar and lemon juice.

2. 2

   Thicken with cornstarch dissolved in water.

3. 3

   Cool, then add whipped cream before serving.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 468. The excerpt below is the record exactly as published.

a tablespoon cornstarch dis¬ solved in half cup of water. Let it come to a boil; stir on ice very slowly; let it stand until cold. When cold, remove skin from the top. Serve with any kind of cold custards or puddings. THE SWEDISH, FRENCH, Velvety Port-Wine Sauce ( Sauce Veloutee au Vin d’ Oporto) Put one cup port wine in a saucepan on stove; add four table¬ spoons sugar, one tablespoon lemon juice, and two tablespoons good brandy; when boiling, thicken with a tablespoon cornstarch dissolved in half cup water; let it come to a boil; stir on ice very slowly, let stand until cold. When cold remove skin from the top and add one cup of whipped cream. Serve with any kind of cold desserts and frozen puddings. Fruit Sauce, Hot or Cold {Sauce aux Fruits — chaude ou froide ) Put one cup fruit juice — raspberry, strawberry, etc. — in a saucepan on stove; add four tablespoons sugar [if very sweet leave the sugar out], one tablespoon lemon juice, and two tablespoons good brandy. When boiling, thicken with a tablespoon corn¬ starch dissolved in half cup water

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