Jam Sauce

Ingredients

• 1 tablespoonful raspberry or other jam
• ½ pint water
• 1 teaspoonful lemon juice
• 1 tablespoonful sugar

Method

1. 1

   Put the jam, sugar and water into an enamel or bright metal pan.

2. 2

   Boil till reduced to about half quantity — 10 or 15 minutes.

3. 3

   Skim carefully.

4. 4

   Add the lemon juice, and strain.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 30. The excerpt below is the record exactly as published.

Jam Sauce. 1 tablespoonful raspberry or other jam. ^ pint water. 1 teaspoonful lemon juice. 1 tablespoonful sugar. Method : Put the jam, sugar and water into an enamel or bright metal pan. Boil till reduced to about half quantity — 10 or 15 minutes. Skim carefully. Add the lemon juice, and strain. • Method : Put the milk on to boil in a white-lined pan, when boiling, remove from the fire, cool slightly, then mix with the well- beaten eggs and sugar. Return the whole to the pan, cook till the egg thickens, stirring all the time with a wooden spoon. Add the flavouring, and strain. Custard. 1 pint milk. 2 eggs. 2 teaspoonfuls sugar. Flavouring as required. PRACTICAL COOKERY. 1 4 Vanilla Sauce. 3 yolks. i teaspoonful vanilla essence. § gill milk. 2 whites stiffly whipped. 2 oz. castor sugar. Method : Make a custard of the yolks, milk and sugar, add the vanilla essence. Whip the whites to a very stiff froth, and put into a large basin. Pour over them, through a hair sieve, the hot custard, mix lightly but well. Serve either hot or cold. 75 SAVOURIES. Macaroni Cheese. i oz. flour. £ pint milk. 1 oz. butter, i pint water.

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