Apricot Sauce
From A second Dudley book of cookery and other recipes, 1914
The quantity of sauce quoted is sufficient for two apples.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 81. The excerpt below is the record exactly as published.
apricot sauce. R 261 THE DUDLEY RECIPES APRICOT SAUCE QUARTER of a pound of apricot pulp, a quarter of a pound of castor sugar, half a vanilla stick, fresh butter the size of a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.