Fruit Canapés

Ingredients

• 6 slices j^gf toast
• i tb. cornstarch
• 6 half peaches
• I c. water
• . sugar
• Juice of r lemon

Method

1. 1

   Use fresh fruit or canned; if the latter is used, substitute fruit juice for the water.

2. 2

   Cook fruit with water and sugar till tender but not broken.

3. 3

   Remove from the syrup and place fruit on the toast (cut in circular pieces).

4. 4

   Thicken the syrup with the cornstarch mixed with 0.5 c. cold water and pour over the canapés.

5. 5

   Apricots or slices of pineapple may be used in place of the peaches.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 62. The excerpt below is the record exactly as published.

. sugar 2 tb. butter J tsp. cinnamon Mix and sift the diy ingredients, adding half the sugar. Chop in the butter with a knife and add enough milk to make a rather soft dough. Roll out about ^ in. thick. Mix the remainder of the sugar and the cinnamon with the apples and spread over the dough, which should first be brushed over with melted butter. Roll up like a jelly roll and cut in slices f in. thick. Lay flat in a buttered pan and bake 20 min. in a fairly hot oven. Serve with any hot pudding sauce. Fruft Canap£s 6 slices j^gf toast (p. 35) i tb. cornstarch 6 half peaches Juice of r lemon I c. water

Cook this with the app: pantry check, scaling, and the assistant.