Jam Sauce
From The Atora book of tested recipes, 1930
This sauce is very suitable for pouring over a plain pudding, such as suet pudding.
Presented as published in 1930. 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 Atora book of tested recipes (1930) by Hugon & Co, page 13. The excerpt below is the record exactly as published.
JAM SAUCE | large tablespoonful of Apricot, Red Currant, Strawberry, or Raspberry Jam or Apple Jelly. | gill Water. Level tablespoonful fine White Sugar. Juice of half a Lemon
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