Recipe or source entry
Raspberry Sauce
This is prepared by placing raspberries and red currants say four ounces of each in a sugar-boiler with a wineglassful of water and four ounces of sugar, and then proceed as indicated for cherry sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/raspberry-sauce.html- Legacy revision
8531e8373e9b- Source checksum
2c59cef2516e8d04e31ef01dca4bdd67f81e2799538680da8dd1a13f872c7e2b- Legacy text checksum
f133fcc84db15b1caba7ab3268b2e7cd12fdf6d27bddbc8be02369f6620a9140
Cite this page
Raspberry Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/raspberry-sauce.html