Recipes > Sauces & Spreads > Dessert Sauces > Fruit Sauces > Puree of Fruit Sauces

Puree of Fruit Sauces


Strawberries, raspberries, peaches and apricots make excellent pudding sauces. Mash the fruit and press it through a colander or coarse sieve; sweeten to taste; serve hot or cold; if hot, let it come to the boiling-point and thicken with arrowroot, using one teaspoonful to a cupful of puree.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus