Hot Currant Jelly Sauce (Sauce chaude a la Gelee de Raisins de Corinthe)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.
. Hot Currant Jelly Sauce Sauce chaude a la Gelee de Raisins de Corinthe Put a glass of currant jelly in small saucepan on stove with three tablespoons water, let it stand until the jelly is dissolved, then stir; strain it through a fine strainer. Add one orange (cut in small dices) and some raisins; when hot, add to the sauce, and one tablespoon finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.