American
Coffee Sauce
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 1½ cups Milk
- ½ cup Coffee
- ⅓ cup Sugar
- ¾ tablespoon Arrowroot
- Few grains Salt
Make it
Method
- 1
(To be served with Vanilla Ice Cream)
- 2
Scald milk with coffee, and let stand twenty minutes. Mix remaining ingredients, and pour on gradually the hot infusion which has been strained. Cook five minutes, and serve hot.
Source & rights
Where this recipe comes from
Coffee Sauce, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.