Sauce au Kirsch
From The table, 1889
Serves 2
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 273. The excerpt below is the record exactly as published.
sauce au Kirsch (No. 1149). 1149. Sauce au Kirsch. — Pour in a saucepan one pint of cold water and half a pound of granulated sugar ; place it on a hot stove. Dilute an ounce of corn-starch in a cup with a gill of cold water, and when the water in the saucepan is boiling, add it to it, stirring well for two minutes with the pastry- whip. Take off from the fire, then add imme- diately half a gill of kirsch
Cook this with the app: pantry check, scaling, and the assistant.