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Sauce for Browned Items
From The Henderson cook book, 1914
Serves 1
Serve with powdered sugar or as a sauce.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 24. The excerpt below is the record exactly as published.
^ cup of sugar and 1 tablespoon cornstarch ; stir constantly while adding 1 cup of boiling water. Bring to poiling point and let simmer 5 minutes. Remove from fire and add 2 tablespoonsful but- ter, IV2 tablespoonsful of lemon juice and a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.