Recipes > Sauces & Spreads > Peach Sauce

Peach Sauce

Instructions

Take a quart of dried peaches, (those are richest and best that are dried with the skins on,) and soak them in cold water till they are tender. Then drain them, and put them into a covered pan with a very little water. Set them on coals, and simmer them till they are entirely dissolved. Then mash them with brown sugar, and send them to table cold to eat with roast meat, game or poultry.

Print

Print recipe/article only

Source

Directions for Cookery, in its Various Branches (1840).


comments powered by Disqus