Apricot Sauce
From The table, 1889
Serves 4
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 269. The excerpt below is the record exactly as published.
Apricot Sauce. — -Put four ounces of apricot marmalade (No. 1335) into a saucepan with one ounce of fresh butter and a gill of water ; set it on the hot stove and stir briskly with the spatula until it comes to a boil, then take from off the fire, and add immediately a gill of good brandy
Cook this with the app: pantry check, scaling, and the assistant.