Apricot Sauce
From The new practical housekeeping, 1890
Serves 2
Other fruits can be prepared similarly.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 485. The excerpt below is the record exactly as published.
cup sugar, half cup butter and hot water enough to cover. Bake half an hour. Sauces. Apricot Saiice. — Put one cup cream or milk in custard kettle ; when not add tablespoon corn-starch, mixed smoothly with a little cold milk and cook fifteen minutes. Boil cup sugar and ten table- spoons water half an hour; to this add half cup apricot pulp
Cook this with the app: pantry check, scaling, and the assistant.