Strawberry Sauce
From The Henderson cook book, 1914
Serves 1
Jam or preserved fruit may be substituted when fresh fruit is not obtainable. This sauce is good with almost any plain pudding.
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 47. The excerpt below is the record exactly as published.
STRAWBERRY SAUCE. Cream % cup of butter with 1 cup of powdered sugar and 1 egg yolk. Beat in gradually 1 cup of crushed fruit (straw- SAUCES 105 berries, raspberries, peaches or cherries may be used
Cook this with the app: pantry check, scaling, and the assistant.