vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Sauce
From Buckeye cookery, 1892
Serves 4
Canned berries may be substituted for fresh ones.
Presented as published in 1892. 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 Buckeye cookery (1892), page 135. The excerpt below is the record exactly as published.
STRAWBERRY SAUCE. Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries
Cook this with the app: pantry check, scaling, and the assistant.