Apricot Sauce
From Buckmaster's cookery, 1887
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 97. The excerpt below is the record exactly as published.
APRICOT SAUCE. Ingredients. Jam. Sugar. Lemon. Sherry. 1. Put half a gill of water in a small stewpan with one dessertspoonful of castor sugar. 2. Boil five minutes. 3. Add two tablespoonfuls of apricot jam, a good squeeze of lemon-juice and a glass of sherry
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