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Kirsch Sauce
From The Swedish, French, American cook book, 1918
Serves 2
Serve with any kind of hot puddings.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 467. The excerpt below is the record exactly as published.
Kirsch Sauce ( Sauce au Kirsch) One and a half cups water, half cup sugar, one large glass of kirsch, one tablespoon arrowroot flour
Cook this with the app: pantry check, scaling, and the assistant.