Apricot Sauce
From Fifty dinners, 1895
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 31. The excerpt below is the record exactly as published.
Apricot sauce should accompany the pudding, made as follows : — Put two tablespoonfuls of apricot jam into a saucepan with a teacupful of water and a glass of the rum or brandy used in the pudding
Cook this with the app: pantry check, scaling, and the assistant.