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Orange Sauce
From The Swedish, French, American cook book, 1918
Serves 3
Serve with any kind of souffle, and with hot or cold 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.
Orange Sauce ( Sauce a 1’ Orange) Four oranges, half cup sugar, two cups water, one tablespoon cornstarch, and one glass liquor
Cook this with the app: pantry check, scaling, and the assistant.