Sicilian Sauce
From Chafing dish possibilities, 1898
Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 28. The excerpt below is the record exactly as published.
Sicilian sauce. Sicilian Sauce Beat one-half cup heavy cream, add one table- spoon powdered sugar, one tablespoon currant jelly, melted, and one and one-half tablespoons powdered macaroons
Cook this with the app: pantry check, scaling, and the assistant.