Sultana Sauce

Ingredients

• Pick over raisins
• cover them with water
• Mix sugar
• add butter
• add lemon juice
• add wine
• Mix cornstarch

Method

1. 1

   Cook raisins in water until tender.

2. 2

   Mix sugar, cornstarch, and salt, add slowly to raisins and water, stirring constantly.

3. 3

   Cook slowly for twenty minutes; add butter, lemon juice, and wine.

4. 4

   Reheat and serve.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 28. The excerpt below is the record exactly as published.

SULTANA SAUCE 6 bananas. 1 tablespoon butter. 5^ cup Sultana raisins. Few grains salt. 2J^ cups boiling water. J4 cup Sherry wine. 1 cup sugar. 2 tablespoons lemon juice. 1 tablespoon cornstarch or two teaspoons Arrowroot. m Sunday 5^ Sufiduy Difimrs 6i Process: With a sharp knife open and peel down one section of each banana, carefully loosen the pulp from the rest of the skin; remove pulp and scrape lightly with a silver knife, removing all the coarse threads. Replace the pulp in its original shape in the skins. Arrange the bananas in an agate dripping pan and bake in a moderate oven until the skins are black and the pulp is soft (from ten to fifteen minutes). Remove pulp from skins to serving platter, being careful to preserve their shape. Curve them slightly and pour over SULTANA SAUCE Pick over raisins, cover them with water and cook until raisins are tender. Mix sugar, cornstarch and salt, add slowly to raisins and water, stirring constantly. Cook slowly twenty minutes; add butter, lemon juice and wine

Cook this with the app: pantry check, scaling, and the assistant.