Fruit Sauces
Ingredients
Directions
Use canned fruits, preserves, or jams to make a sauce for blanc mange, cornstarch, rice, or boiled pudding.
Boil the juice of the canned fruit and thicken it slightly with arrowroot.
Add liquor or essence for flavor if desired.
Serve hot.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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