Jelly Sauce

Original Recipe

Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine; add it to the jelly and let it come to a boil. Set it in a dish of hot water to keep it warm until time to serve; stir occasionally. Any fruit jelly can be used.

Ingredients

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  • 2 tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water
  • 2 tablespoonfuls of butter
  • 1 teaspoonful of cornstarch
  • 1 cupful of water or wine
  • 1 boil
  • 1 dish of hot water to keep it warm until time to serve

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Instructions

  1. 1

    Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine; add it to the jelly and let it come to a boil.

  2. 2

    Set it in a dish of hot water to keep it warm until time to serve; stir occasionally.

  3. 3

    Any fruit jelly can be used.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)