Recipes > Sauces & Spreads > Dessert Sauces > Fruit Sauces > Fruit Sauces
Canned fruits, preserves, or jams make good sauces for blanc-mange, corn-starch, rice, or boiled puddings.
The juice of canned fruit, boiled and thickened a little with arrowroot, and flavored or not with liqueur or essence, makes a good hot sauce.
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The Century Cook Book (1901).
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