Zwetschen Sauce

Ingredients

• one-half pound of best French prunes
• one glass of wine
• juice of one lemon
• part of rind
• one-half teaspoonful powdered cinnamon
• sugar to taste

Method

1. 1

   Simmer the prunes in a saucepan with just enough water to cover them, until soft.

2. 2

   Then remove them from the pan, take out the stones, crack them, and save the kernels; then return the fruit to the pan, add the other ingredients, simmer for seven or eight minutes, then strain through a coarse sieve, adding more wine or water, if too thick.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 89. The excerpt below is the record exactly as published.

Zwetschen Sauce. (Piquant Sauce for Plain Puddings.) Take one-half pound of best French prunes, one glass of wine, juice of one lemon and part of rind, one-half teaspoon- ful powdered cinnamon, sugar to taste

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