Apricot Sauce
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1/2 lb. of apricot jam
- a teaspoonful of Allinson cornflour
- 1/2 pint of water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- 1/2 lb.
- of apricot jam, 1/2 a teaspoonful of Allinson cornflour.
- Dilute the jam with 1/2 pint of water, boil it up and pass it through a sieve;
- boil the sauce up, and thicken it with the cornflour.
- Serve hot or cold.
Plating
Cookware for this recipe
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Saucepan
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Sieve