Jam Sauce
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.
Jam Sauce 2 tablespoonsful of jam, i tablespoonful of 1 gill of water, sugar, Carmine, if necessary. Method. — Boil sugar, jam and water together till a syrup. Strain, colour if necessary. Treacle Sauce 2 tablespoonsful of A squeeze of lemon syrup or treacle, juice. i gill of water, Method. — Boil together for io minutes. Custard Sauce i egg, i teaspoonful of corn- \ pt. milk, flour, i teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.