Historical Food Fortnightly: Challenge #2

Historical Food Fortnightly: Challenge #2

The Challenge:  Soups, stews, sauces, gravies! Make a soup or a sauce from a historical recipe.

The Recipe: Raspberry Sauce from New American Cookbook edited by Lily Haxworth Wallace, 1947

1/2 c. sugar

1 c. raspberry jelly

2 tsp. cornstarch

Combine sugar and 1/2 c. water. Bring to a boil, stirring until sugar is dissolved. Add jelly and cornstarch, blended to a smooth paste with 2 T. cold water. Bring again to a boil. Remove from heat. Strain. Serve hot or cold.

The Date/Year and Region: 1940s United States. I say 1940s because it took several years to prepare a cookbook and there is a whole section on rationing. The first two printings were in 1941 and 1943. Sugar rationing ended rationing in the U.S. in 1947.

How Did You Make It: (a brief synopsis of the process of creation)

Exactly as the recipe says.

Time to Complete: ~ 15 minutes

Total Cost: Nothing to me. We had the ingredients already

How Successful Was It?: (How did it taste? How did it look? Did it turn out like you thought it would?)

It's very good but maybe a bit too runny. It's very very sweet and tastes great over ice cream or on biscuits.  

How Accurate Is It?: (fess up to your modifications and make-dos here)
I used Smuckers raspberry jam instead of jelly and instead of making my own as home cooks in the 40s probably would. Commercially made jams and jellies were available and the recipe doesn't specify. I strained it but I wasn't sure what that was supposed to do except strain out the seeds and the jam was already seedless. It didn't seem to do anything. So, 95% accuracy?