Apricot Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 166. The excerpt below is the record exactly as published.
Apricot Sauoe Twelye eggs, one pound of granulated sugar, vanilla to taste, and one teaspoonful of corn-starch dissolved in a little cold milk. Divide the whites of the eggs from the yolks. Beat the eggs till firm and white, then add the sugar, corn-starch, and vanilla. Beat thoroughly. Have the yolks well beaten, and with a spoon carefully stir them with the whites. Bake in soufflé dish in a moderate oven for fif teen minutes. Aprioot Sauoe Stew some apricots, add sugar to taste. When thoroughly cooked, rub them through a puree sieve. Strain the syrup, and then add a little maraschino or other liqueur to fancy
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Cook this with the app: pantry check, scaling, and the assistant.