Sauce au Confiture
From The profession of cookery, from a French point of view, 1894
Ensure the jam is free from stones.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 25. The excerpt below is the record exactly as published.
Sauce au Confiture. Mix smoothly together an ounce of dissolved butter and the same quantity of flour; stir in half a pint of warm water with a pinch of salt. Boil this sauce well, then add to it three or four spoonfuls of nice jam
Cook this with the app: pantry check, scaling, and the assistant.