Raisin Sauce
From The household cook book, 1902
Serves 4
An excellent sauce for cold meats.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.
RAISIN SAUCE. — Cut in two and remove the seeds from 1 lb. of large choice raisins; put over the fire in a pint of hot water and stew slowly until tender; then add 1 pint of granulated sugar, ^ pint of good vinegar, a pinch of salt, and a teaspoon of mixed ground cin- namon and clov
Cook this with the app: pantry check, scaling, and the assistant.