Apricot Jam Sauce

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Time
Cook: 10 min Total: 10 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Melt apricot jam with caster sugar and water.
  2. Boil altogether for ten minutes.
  3. Sieve the mixture.
  4. Add carmine, noyau syrup and rum.
  5. Mix well and use.
Original Text · last edited 4 days ago
Apricot Jam Sauce.—Melt 4oz. of apricot jam with two tablespoonfuls of caster sugar, and four table- spoonfuls of water, and boil it altogether for ten minutes; sieve it, add a drop or two of carmine, a claret-glassful of noyau syrup and a good liqueur- glassful of rum, mix it well and use. Any jam can be used in this way, of course varying the liqueur.
Notes
—