FRUIT SAUCES(Pudding Sauces) - (The International Jewish Cook Book)
Wash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.
Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.
Blackberries, strawberries or raspberries, make a nice sauce.
Viewed 1614 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Cornmeal Mush
CafÉ À La GlacÉ
Baked Bass À La Wellington
Gansleber PurÉe In Sulz
Chicken À La Italienne
Baba À La Parisienne
Red Pepper CanapÉs
Pudding À La Grande Belle
GlacÉ For Candies
Chicken À La Sweetbread
Tripe À La Creole
|Home Made Cookies.ca|