Quince Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
This sauce is usually served cold, but when used with hot pudding, it too should be hot.
Presented as published in 1880. 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 Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 138. The excerpt below is the record exactly as published.
Quince Sauce. One cupful of quince preserve, one of milk, one table- spoonful of corn-starch, half a cupful of sugar. Mix the corn-starch with a little of the cold milk, and put the re- main der in the double boiler. When it boils, stir in the corn-starch, and cook ten minutes ; then add the sugar and the preserve, mashed fine. Cook ten minutes longer and rub through a strainer. This sauce is usually served cold, but when used with hot pudding, it too should be hot. Apricot Sauce. One cupful of canned apricot f one of sugar, one of milk, one table-spoonful of corn- starc
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Cook this with the app: pantry check, scaling, and the assistant.