CookEat Recipe
Raspberry Sauce
Bright raspberry jam sauce with kirsch. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0714. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use food-grade raspberry jam and bottled kirsch, serve promptly or chill leftovers. Keep separate source component for No.713 instead of assuming all sauce is used. Limites : Jam density/fruit content, final boiling loss, alcohol retention and allocated serving volume unknown.
Method
Steps
Step 1
Combine jam, sugar, water and kirsch in saucepan; stir one minute. Boil about two minutes, stirring occasionally. Serve with linked pudding or cool promptly.
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