Molasses Sauce

Ingredients

• Molasses, 1 cup
• Salt, a pinch
• Water, 1/10 cup
• Vinegar, 3 tablespoons
• Butter, 1 tablespoon
• Cinnamon, 1/2 teaspoon

Method

1. 1

   Boil all together for 5 minutes, stirring constantly.

Nutrition per serving

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 60. The excerpt below is the record exactly as published.

Butter, 1 tablespoon. Wash rhubarb and cut in small pieces, cook with sugar in double boiler till tender without stirring. Skim out the rhubarb and place in baking dish. To the remaining syrup add enough boiling water to make 1 quart. When boiling add tapioca. Let boil 1 hour, then pour over rhubarb, add butter and bake y2 hour. Serve with whipped cream or foamy sauce. SWEDISH SAGO PUDDING. Currants, 3 boxes. Cinnamon, 1 stick. Water. Sugar, 1 pound. Sugar, 1 pound. Lemon, 1. Sago, y2 pound. Mash and strain the currants and add water to make 2 quarts of liquid. Stir in sugar, cinnamon and grated rind of lemon. Boil together till scum arises. Remove this, add sago and when melted and clear pour into molds. Set on ice and serve with whipped cream. A. S., Worcester. FOAM SAUCE. Sugar, 4 tablespoons. Eggs, 2. Butter, 2 tablespoons. Sherry, 2 tablespoons. Cream butter and sugar, add well beaten egg yolks and steam in double boiler till Avell mixed and hot. Just before serving fold in the stiffly beaten egg whites and the sherry. Beat thoroughly. One tablespoon of brandy may be used in place of the sherry if desired. CIDER PUDDING SAUCE. Flour, 1 tablespoon. Brown sugar, 1 cup. Butter, 2 tablespoons. Cider, 2-3 cup. Rub flour and butter together till smooth, add sugar and cider boiling hot. Simmer till smooth and iTcamy, stirring constantly. Serve at once. 134 DESSERTS. BRANDY SAUCE. Sugar, 1/2 cup. Boiling water, 1 cup. Salt, 1/2 teaspoon. Lemon juice, 1 tablespoon. Cornstarch, i/2 tablespoon. Brandy, 2 tablespoons. Mix sugar, salt and cornstarch and blend until smooth with lemon juice and a few drops of cold water. Add slowly to boiling- water, stirring constantly. Boil 5 minutes, add brandy and serve. May be colored with red vegetable coloring if desired. MARSHMALLOW SAUCE. Water, 1 cup. Marshmallows, 1 large cup. Brown sugar, 1 cup. Vanilla, 1 teaspoon. Boil sugar and water for 20 minutes, add marshmallows cut fine and beat to a cream. When slightly cool add vanilla. May be served hot or cold. Mrs. A. K. J., South Boston. COCOA SAUCE. Milk, 1 cup. Sugar, 1 tablespoon. Cocoa, 1 tablespoon. Salt, a pinch. Cornstarch, 1 teaspoon. Heat milk to a boil. Mix dry ingredients and blend to a paste with a little cold milk, then slowly pour into boiling milk, stirring all the time. Cook till thickened. May be served hot or cold. RAISIN SAUCE. Raisins, 1 cup. Sugar, i/2 cup. Cold water, iy2 cups. Lemon, i/2. Cut raisins in quarters and stew in water till soft, add sugar and boil gently for 15 minutes. Add juice of the lemon, heat and serve. ORANGE SAUCE i Butter, 1/4 pound. Powdered sugar, 1 cup. Egg yolks, 3. Orange, 1. Cream butter till soft, add beaten egg yolks, sugar and grated rind and juice of the orange. Cook over hot water, stirring con- stantly, till thick and creamy. DESSERTS. 135 MOLASSES SAUCE. Molasses, 1 cup. Salt, a pinch. Water, i o cup. Vinegar, 3 tablespoons. Butter. 1 tablespoon. Cinnamon, y2 teaspoon

Cook this with the app: pantry check, scaling, and the assistant.