American
Maraschino Sauce
A historical dinner recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ⅔ cup Boiling Water
- ⅓ cup Sugar
- 2 tablespoons Corn-Starch
- ¼ cup Maraschino Cherries cut in halves
- ½ cup Maraschino Syrup
- ½ tablespoon Butter
Make it
Method
- 1
Mix sugar and corn-starch, add gradually to boiling water, stirring constantly. Boil five minutes, and add cherries, syrup, and butter.
Source & rights
Where this recipe comes from
Maraschino 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.