Dublin Core

Title

Blueberry Sauce

Subject

blueberries

water

corn syrup

lemon juice

butter

margarine

Description

BLUEBERRY SAUCE

This sauce can be used for French toast,
pancakes, waffles, over ice cream or cake,
layered with pudding in parfait glasses —
however you enjoy it.

2 cups fresh blueberries
½ cup water
6 tablespoons corn syrup
1 tablespoon lemon juice
1 tablespoon butter or margarine

Simmer 1 cup of blueberries with wa-
ter, corn syrup and lemon juice for 10 to
15 minutes. Remove from heat, add but-
ter, stir and let cool slightly. Stir in anoth-
er cup of blueberries. Serve warm or cold.

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# Blueberry Sauce

## Ingredients

- 2 cups fresh blueberries (divided)
- 1/2 cup water
- 6 Tbsp corn syrup
- 1 Tbsp lemon juice
- 1 Tbsp butter or margarine

## Instructions

1. Simmer 1 cup of the blueberries with the water, corn syrup, and lemon juice for 10 to 15 minutes.
2. Remove from heat, add butter, stir, and let cool slightly.
3. Stir in the remaining cup of blueberries.
4. Serve warm or cold.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0305

Coverage

Oregon, US