Fruit Sweet Sauces
From Cassell's dictionary of cookery, 1892
Serves 4
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 562. The excerpt below is the record exactly as published.
Fruit Sweet Sauces.— Stone some plums or cherries, having first washed them in cold water. Break the stones, blanch the ker- nels, and boil them gently in a veiy httle water. Stew the fruit until quite tender with about a glassful of red wine, and a little cinnamon, powdered
Cook this with the app: pantry check, scaling, and the assistant.