THE ORIGINAL ‘RECEIPT’

FRUIT SAUCE. – Two-thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of hot water.  Boil all together slowly, removing the scum as fast as it rises;  then strain through a sieve.  This is very good served with dumplings or apple puddings.

~Karn, W. A. The Art of Cooking Made Easy. Woodstock, 1903.

THE UPDATED RECIPE

• 2 c. fresh strawberries
• ⅔ c. granulated sugar
• 1 c. hot water
• 1 Tb. melted butter.

Wash, hull and slice the berries.

Combine all the ingredients in a saucepan, and bring to a boil over medium heat.

Then simmer over medium-low heat for 15 to 20 minutes, until the berries soften and begin to break apart; stir frequently, and remove any froth that forms on the surface.

Remove the sauce from the stove, and force it through a fine sieve to form a smooth puree.

Yield: approximately 1 ⅓ cups.

Serve this Fruit Sauce over puddings, ice cream or other desserts;  use it either hot or cold, as preferred.

Raspberries may be substituted for the strawberries.

A note from Patricia: This is a delightful sauce that I made to top Isabella Beeton’s Canary Pudding. It would also be fantastic with Reverend Mother’s Blueberry Pudding or Adelaide Hoodless’s Hot Apple Pudding. Sauces make cakes soooo much better!