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Pineapple Sauce
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 139. The excerpt below is the record exactly as published.
Pineapple Sauce. Make heavy syrup with 1 cup sugar, i^ cup water, boiling until it will spin. Then strain and add whatever juice has drained from 232 KENTUCKY BECEIPT BOOK. the cut pineapple or syrup from canned pineapple. Bemove £rom fire, and add enough white wine to make 1 pint of sauce^ also 1 tea- spoon of rum or 1 teaspoon eurac
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