Recipes > Appetizers > Peach Canapés
Sauté circular pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sugar, few drops lemon juice, and slight grating nutmeg. Melt one tablespoon butter, add peaches, and when heated, serve on cake.
The Boston Cooking-School Cook Book (1896).
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