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Sauce for Shortcake
From Scientific cooking with scientific methods, 1911
Serves 2
This same rule can be used to make shortcake from any small fruits and berries.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 15. The excerpt below is the record exactly as published.
Sauce for Shortcake. ^ cup butter. 2 cups boiling water. 1 cup sugar. 2 tablespoons cornstarch Juice from berries. 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.