vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Excellent for ice cream or frozen desserts.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 66. The excerpt below is the record exactly as published.
Strawberry Sauce. Hull 2 boxes (1 quart) of strawberries and crush slightly in bowl. Place in saucepan with just enough water to prevent burning and bring to a boil. Then add 4 tablespoons of sugar and let boil 5 minutes only. Skim thoroughly and then add 1 tablespoon of butter
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