Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Fruit Sauce
From Delicacies, 1929
Serves 2
The syrup or juice from canned or stewed fruit may be used. Thinned it makes a splendid sauce for fruit cocktail.
A modern interpretation · AI-generated from the original record
Ingredients
- 1 cup sugar
- 1 cup fruit juice or syrup
- 2 tbsp. flour
- 1 tbsp. lemon juice
- 1 cup boiling water
- 2 tbsp. butter
Method
Mix sugar and flour and add boiling water slowly and boil fifteen minutes, stirring often.
Add syrup and bring to the boiling point.
Add lemon juice and butter and stir until butter is melted.
Serve.
Nutrition per serving
925Calories
3 gProtein
230 gCarbs
12 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 2. The excerpt below is the record exactly as published.
Fruit Sauce 1 cup sugar 1 cup fruit juice or syrup 2 tbsp. flour 1 tbsp. lemon juice 1 cup boiling water 2 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.