Apricot Sauce (as for Lady Caledon's and for Embley Puddings)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 5 min Total: 5 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (3)

2 tablespoonfuls of apricot jam ↝ Jams and preserves, apricot [Sweets]
2 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]
1 glass of white wine ↝ Wine, white [Wine]

Instructions (1)

Mix all ingredients and warm for 5 minutes over the fire.

Original Text

Apricot Sauce (as for Lady Caledon's and for Embley Puddings).
2 tablespoonfuls of apricot jam, 2 ozs. of sugar, 1 glass of
white wine; all mixed and warmed 5 minutes over the fire.
Marmalade sauce is made the same way, but you measure the
marmalade after passing it through a sieve.
For another Apricot Sauce, see Madeira Pudding, under Sweet
Puddings.

Notes

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