Apricot Sauce
From Cookery and housekeeping, 1882
Serves 1
This sauce is served with Baba. Other fruit marmalades can be used.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 165. The excerpt below is the record exactly as published.
Apricot Sauce. Take a small pot of apricot marmalade and dis- solve it in I of a gill of water, with the juice of a lemon ; stir in | of a gill of rum
Cook this with the app: pantry check, scaling, and the assistant.