Apricot Sauce
From The Picayune Creole cook book (1922).
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A historical recipe
The Picayune Creole cook book (1922).
United States
Known as an American recipe, with similar versions prepared across other nations.
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
- 4 Ounces of Apricot Marmalade
- 1 Tablespoonful of Butter
- 2 Gills of Water
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- Bauoe d'AlniooU.
- 4 Ounces of Apricot Marmalade.
- 1 Tablespoonful of Butter.
- 2 Gills of Water.
- Put four ounces of Apricot Marmalade (see recipe) into a small saucepan;
- add the butter and w^ater, and set on a brisk fire;
- stir constantly until it comes to a boil.
- Let the mixture cook for two minutes more, and serve with baked apple dumplings, boiled dumplings, or apple pudding, as desired.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon