Raisin Sauce II (For Ham)

Ingredients

• 1 cup sugar
• Y4 tablespoon Worcestershire Sauce
• 14 cup water
• 1 cup raisins, seedless or cut in pieces
• Vg teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons butter
• 3 tablespoons vinegar
• 1 glass fruit jelly

Method

1. 1

   Cook sugar and water 5 minutes.

2. 2

   Add other ingredients and cook until jelly dissolves.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 83. The excerpt below is the record exactly as published.

1 tablespoon Worcestershire Sauce. LEMON BUTTER 4 cup butter 1 tablespoon lemon juice Cream the butter and slowly add lemon juice. 204 THE BOSTON COOKING-SCHOOL COOK BOOK MAITRE D’HOTEL or PARSLEY BUTTER 14 cup butter V tablespoon finely chopped Y% teaspoon salt parsley Y% teaspoon pepper 34 tablespoon lemon juice Work butter with small wooden spoon until creamy. Add salt, pepper and parsley, then lemon juice very slowly. If desired, add 1 tablespoon each, red and green pepper cut in small pieces. LOBSTER BUTTER V4 cup butter Lobster coral Clean, wipe, and force coral through a fine sieve. Put in mortar with butter and pound until well blended. ‘This butter is used in Lobster Soup and Sauces to give color and richness. SAVORY BUTTERS — ANCHOVY, SHRIMP, ETC. Y4 cup butter 1 teaspoon anchovy paste, minced Few drops onion juice shrimp, or pimiento, etc. Few drops lemon juice Cream the butter and add other ingredients. CIDER SAUCE (For Ham) 3 tablespoons butter 2 cups ham liquor 4 tablespoons flour 4 tablespoons cider Salt and pepper Melt butter, add flour. Pour on hot ham liquor gradually, while stirring constantly. Bring to boiling point, add cider. Season to taste. GRAPEJUICE SAUCE (For Ham) 1 tablespoon cornstarch 34 cup hot water 4 cup cold water 1 cup grape juice Juice 1 lemon Mix cornstarch and cold water, add hot water. Cook until thickened and add fruit juices. Serve hot. SAUCES FOR FISH, MEAT AND VEGETABLES 205 RAISIN SAUCE I (For Ham) V4 cup brown sugar VY cup seedless raisins ¥% tablespoon mustard 14 cup vinegar V tablespoon flour 134 cups water Mix dry ingredients, add raisins, vinegar, and water. Cook toa sirup. RAISIN SAUCE II (For Ham) 1 cup sugar Y4 tablespoon Worcestershire 14 cup water Sauce 1 cup raisins, seedless or Vg teaspoon salt cut in pieces 1 teaspoon pepper 2 tablespoons butter Y4 teaspoon clove 3 tablespoons vinegar Few grains mace 1 glass fruit jelly

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