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Strawberry Sauce
Simple warm sauce of sieved preserved strawberries. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0883. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Preserve density/sweetness, sieve loss and finished volume unmeasured.
Method
Steps
Step 1
Press one gill preserved strawberries through a sieve into a saucepan. Add one ounce sugar and half gill water. Boil five minutes, measure actual finished output, and serve as a separate sauce.
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