Apricot Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 58. The excerpt below is the record exactly as published.
Apricot Sauce. — This can be made with bottled or tinned apricots. They must be put in an enamel saucepan and allowed to simmer, with the juice and sugar to taste, till they are quite soft. Pass through a hair sieve, and add a little lemon juice or brandy
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