Peach Liqueur Sauce
From Harper's cook book encyclopædia, 1902
Serves 8
Heat before serving as a sauce for puddings.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 340. The excerpt below is the record exactly as published.
Peach Liqueur Sauce PUDDINGS, ETC. Almond Pudding sugar upon the rind of a large sweet orange until all the yellow part is taken off. Scrape out the pulp and juice of two oranges, and add them to the flavored sugar. Mix a tea- spoonful of arrow-root very smoothly with three table - spoonfuls of maras- chino or curagoa. Stir all gently over the fire for three or four minutes until the sauce thickens; then serve immediately. Peach Liqueur Sauce. — When preserving or brandying peaches drain off the superfluous syrup before the liquor is added. Put it over the fire and boil ten minutes — longer, if it is not as thick as good cream at the end of that time. Skim and strain through a hair sieve. To each quart of such liquid add a half-pint of good French brandy
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