Strawberry Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 1
See page 146.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 190. The excerpt below is the record exactly as published.
STRAWBERRY SAUCE Baked Trout Follow directions given on page 90 for Baked White Fish, omitting, however, the stuffing. Tartar Sauce Mix I T vinegar, i t lemon juice, }i t salt, and i T Worcestershire Sauce well together and heat over hot water. Brown 5^ c butter in a frying pan. Strain the two mixtures together and serve. Drawn Butter Melt 3 T butter, add 3 T flour, ^ t salt, and ^ t pepper, mix well together and add gradually i^, c boiling water. Boil 5 m, then add 2 T butter in small pieces. Serve with boiled or baked fish, etc. JVNE MENUS 343 Sponge Pudding Mix 2 T sugar and 34 c flour well together and add a little cold milk; heat the remainder of i c milk and when hot stir the flour mixture into it. Cook until it thickens, then add 2 T butter and when thoroughly mixed pour onto the well beaten yolks of 3 eggs ; cool, then add the whites beaten stiff. Bake about ^^ h in buttered cups or a baking dish set in a pan of water. Strawberry Sauce }i c butter, ^. c pulverized sugar, i egg white beaten, I c strawberries
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