Apricot Jam Savory

Name: Apricot Jam Savory
Ingredients: 4oz. of apricot jam; two tablespoonfuls of caster sugar; four tablespoonfuls of water; a drop or two of carmine; a claret-glassful of noyeau syrup; a good liqueur-glassful of rum

From The "Queen" cookery books: Ices, 1902

Any jam can be used, varying the liqueur.

Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.

oz. 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 ru

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