Fruit Sauce

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (5)

1 cup juice of fresh or stewed fruit ↝ Kiwi fruit, raw [Other fruits and fruit salads]
1 tea-spoon arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
¹⁄₂ cup powdered sugar ↝ Sugars, powdered [Sweets]

If jam is used

half a cup will be sufficient. It should first be well beaten and then passed through a sieve. Half a cup of water should be added to it, and less sugar will be required. ↝ Jam [Jams, syrups, toppings]
Half a cup of water should be added to it ↝ Water, tap [Tap water]

Instructions (4)

Let the juice boil, add gradually the arrowroot (which must be smoothly mixed with a very little water), and boil for five minutes.
Strain.

If jam is used

It should first be well beaten and then passed through a sieve.
Half a cup of water should be added to it, and less sugar will be required.

Original Text

Fruit Sauce

1 cup juice of fresh or stewed fruit 1 tea-spoon arrowroot ¹⁄₂ cup powdered sugar

Let the juice boil, add gradually the arrowroot (which must be smoothly mixed with a very little water), and boil for five minutes. Strain.

If jam is used, half a cup will be sufficient. It should first be well beaten and then passed through a sieve. Half a cup of water should be added to it, and less sugar will be required.

Notes

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