Strawberry Sauce
From Banquets of the nations, 1911
Serves 4
Should be thick like single cream.
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 Banquets of the nations (1911) by Robert H. Christie, page 66. The excerpt below is the record exactly as published.
Strawberry Sauce. Put a pint of water in a pan with a third of the quantity of sugar, and a tablespoonful of corn-flour
Cook this with the app: pantry check, scaling, and the assistant.