Peach Sauce (Sauce aux Peches)
From Cookery for every household, 1914
Serves 4
A little wine or liqueur may be added if liked. Peach sauce can also be made in the same way as Apricot Sauce (Recipe 774), or as Cold Fruit Sauce (Recipe 796).
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 313. The excerpt below is the record exactly as published.
Peach Sauce (Sauce aux Peches) Tinnedpeaches(6pieces) 1 table-sp. sugar. 1 tea-sp. lemon juice. 4 pt. water. 1 dessert-sp. arrowroot. A few drops of carmine
Cook this with the app: pantry check, scaling, and the assistant.