Maple-Sugar Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
A sweet sauce for fruit desserts.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 248. The excerpt below is the record exactly as published.
MAPLE-SUGAR SAUCE. Break half a pound of maple-sugar in small bits, put it into a thick saucepan with half a gill of cold water ; set the saucepan over the fire, and melt the sugar until it forms a clear sirup ; then remove it from the fire, and stir in two heaping tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.