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Dessert

Strawberry Sauce

A fruit sauce made by cooking strawberries with sugar and boiling water, then cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Strawberry Sauce

Ingredients

Directions

Prepare

  1. Wash, hull, and halve the strawberries.

  2. Pour boiling water over the sugar and let it dissolve.

  3. Heat the mixture briefly over the fire.

Macerate and chill

  1. Pour the syrup over the strawberries.

  2. Let it stand in the sun or a warm place, stirring every few minutes, for 2 hours.

  3. Chill until needed.

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.

Explore the science

What each ingredient does

Strawberries
Provide the fruit flavour and bulk, releasing juice as they sit in the syrup.
Sugar
Sweetens the sauce and, dissolved into syrup, draws juice out of the berries.
Boiling water
Dissolves the sugar into a syrup that coats and soaks the strawberries.

The step that matters

Letting the berries stand with the syrup. Stirring every few minutes helps the sugar syrup dissolve fully and draw juice from the berries evenly. Standing too long in heat can soften the fruit and dull its fresh flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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