Jamaica Sauce
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 45. The excerpt below is the record exactly as published.
Jamaica sauce. Jamaica Sauce. Simmer the rind of lemon shred finely, and one ounce of lump sugar in about a gill of water for ten minutes ; strain out the lemon rind, add the juice, and thicken the sauce with a teaspoonful of arrowroot and half an ounce of butter ; stir in a little syrup from the fruit and a wineglass of Jamaica rum
Cook this with the app: pantry check, scaling, and the assistant.