Apricot Jam Sauce

Ingredients

• 4oz. of apricot jam
• two tablespoonfuls of caster sugar
• four tablespoonfuls of water
• a claret-glassful of noyeau syrup
• a good liqueur-glassful of rum

Method

1. 1

   Melt apricot jam with caster sugar and water, boil for ten minutes, sieve it, add carmine, noyeau syrup, and rum, mix well and use.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 65. The excerpt below is the record exactly as published.

our table- spoonfuls of caster sugar, the juice of four lemons, a few slices of cucumber (leave the peel on), pour on to this two bottles each of soda water and claret, well iced, one bottle of iced chamj)agne, and stir up well. (With all due deference to so great an authority, this is even nicer if the yellow part of the lemons be rubbed off on to the sugar ; moreover, the dii-ections as to making this in a bowl half buried in ice must be strictly observed.) Put into a basin two bottles of good claret, half a teaspoonful of violet syrup, and a gill of pale brandy ; when this is all icy cold, stir in two bottles of well-iced soda or potash water and a full gill of raspberry water ice, and serve. {Simple). — Put into a jug a bottle of claret with sufficient sugar to sweeten it, a strip or two of lemon peel, and a slice or so of cucumber, and, when icy cold, pour on to it two bottles of iced soda water, and use. Chablis Cup. — Pub the yellow part of a quarter of a lemon off on four or five lumps of sugar and put these in a basin with a very thin shoe of lemon peel and a gill of boiling water ; let it all stand for half an hour, then add to it a bottle of chablis, a wine- glassful of sherry, half a pint of water, and a small spray of lemon verbena ; mix this all well and let it cit embedded in ice for fully half an hour, then strain it, add a bottle of iced soda water, and use. ICED UEINKS. 137 Tennis Gup. — Embed a large bowl in a tub of ice, and salt and put into it eight tablespoonfuls of caster sugar, the finely peeled rind of two and the juice of four lemons, two wineglassfuls of brandy, the same of ginger syrup, and, when the sugar is melted, pour to it foul’ bottles of soda water and throw in a spray or two of borage and the same of lemon- scented verbena. Ice well, and serve in small glasses with a toddy ladle. Pineapple Oitp.— Embed a basin or jug in ice as before, and put into it two slices of pineapjile, with two teaspoonfuls of caster sugar, poiu’ on to this two bottles of good sound dinner claret, with a couple of lumps of ice the size of a man’s fist ; when wanted add a full quart bottle of well-iced, sparkling MoseUe, and serve. Marsala Cup. — Pour into a well-iced basin one bottle of Marsala, one of iced soda water, a wine- glassful of lemon juice, the rind of a lemon rubbed off on some lumps of sugar, a bunch of borage, or a slice or two of cucumber, and ice and sugar to taste. If cucumber is used for this float some strawberries on the top. Kalteschale.—The^e are easdy made by pulpinor any fruit to taste, and to this puree put a bottle of light white wine (Rhenish for choice, as this is a German drink), add a squeeze of lemon juice, sugai to taste, and a garnish of any fruit similar to that o which the puree is made ; ice well. A liqueur-glass- ful of liqueur, or rather more of liqueur syrup), is a great addition. As to the quantity of fruit, that de|)onds a good deal on the fruit itself. lor 138 ICES. instance, if you use wild strawberries (quite the nicest halteschale) a quart of the fruit is needed, whereas six good apricots, stewed till tender enough to pulp, will, with the addition of two raw ones cut up as garnish with the blanched kernels, be ample for the same quantity of ■v\dne. Floster. — To a bottle of well-iced lemonade add a tablespoonful of sherry, and one of noyeau, and drink. Variations of this are made by putting a tablespoonful of kirsch (liqueui’ or syrujD), and the same quantity of cherry water ice at the bottom of a soda water tumbler, add to it a little sherry and pour on to it all a bottle of well-iced seltzer- water. Or use lemon water ice, and a liqueur-glassful of lemon- brandy to the iced seltzer. Ching-Ching. — Put into a well-iced glass a giU of rum, a sliced Tangerine orange, a drop each of essence of peppermint and essence of clove, and fill up with iced soda water. “A Sensation.” — Put into a jug a tablespoonful of raspberry synip, a good slice of pineapple, the juice of half an orange, the juice of a whole lemon, a giU of brandy, sugar to taste, and a bottle of well-iced soda water. Needless to observe these last “ drinks” are originally American, though they have been pro- bably Anglicised by the substitution of iced soda water for the shaved ice of the IJ.S.A. Iced Egg Nogg. — Beat up the yolk of a very fresh egg, till light, with a spoonful of caster sugar (the size of this spoon depends on taste), a table- spoonful of cold water, one of brandy (or rum), two of sherry, and a good gill of new milk, and finish ICED DRINKS. 139 with either shaved ice, or a split of well-iced soda water. Ice Cream Soda. — For these popular American drinks a proper “shaker” is required, but for the on travelled Briton a rerj fair imitation can be made in this way : Into a long soda water tumbler put a good tablespoonful of any fruit syrup to taste, and the same of rich vanilla cream ice (if preferred use plain iced cream or creme vierge), some splinters of ice, and fill up with iced soda water from a syphon held very high. 4 i CHAPXEE XII. ODDS AND ENDS. Apricot Jam Sav/:.e. — Melt 4oz. of ajiricot jam with two tablesiDoonfiils of caster sugar, aud four table- sjioonfuls of water, and boil it altogether for ten minutes ; sieve it, add a drop or two of carmine, a claret-glassful of noyeau syrup and a good liqueur- glassful of rum

Cook this with the app: pantry check, scaling, and the assistant.