Fruit Syrup-Sauce
From The Toronto cook book (1915).
No ratings yet
A historical recipe
The Toronto cook book, by Powell, E. J., Mrs (1915).
Canada
Known as a Canadian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- One cup fruit syrup
- half cup sugar
- one teaspoon cornstarch
- one teaspoon butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- One cup fruit syrup, half cup sugar, one teaspoon cornstarch, one teaspoon butter.
- Use the syrup of apricots, peaches, cher- ries, quinces, or any fruit you prefer.
- The amount of sugar will depend upon the acidity of the fruit.
- Mix the cornstarch with the sugar, add the syrup, and boil all together five minutes.
- Add butter last.
Plating
Cookware for this recipe
-
Saucepan