Elisabeth Ayrton

Jam Sauces

Preparation info
  • For

    4–6

    • Difficulty

      Easy

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

For hot steamed puddings or ice cream.

Method

Melt ¼ lb. (120 g.) of any jam. Stir in 2 teaspoons