Jam Sauce
From My mother's cook book, 1902
Presented as published in 1902. 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 My mother's cook book (1902) by Matilda Lees Dods, page 74. The excerpt below is the record exactly as published.
Jam Sauce. — One heaped tablespoonful of jam, one-half ounce of sugar, one gill of sherry, one tablespoon- ul of cold water, six drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.