Fruit Sauces
From A text-book of cooking, 1915
If fruit is lacking in flavor, improve it by adding spices or other flavoring.
Presented as published in 1915. 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 A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 16. The excerpt below is the record exactly as published.
FRUIT SAUCES Cook fruit in enough water to keep from scorching. When the fruit is tender remove it from the fire, stir or beat until smooth, or press through a colander or strainer. Add the sugar at once and stir until the sugar is dissolved. Use \ to \ cupful of sugar for each cupful of cooked fruit. If fruit is somewhat lacking in flavor, it is often improved by adding spices or other flavoring. Some apples are made more palatable by adding cinnamon, nutmeg, or lemon juice. STEWED FRUITS Make a syrup of sugar and water, using one cupful of water and £ to 1 cupful of sugar.
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