Apricot or Jam Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

  • About

Method

Half a pot of apricot or any other jam, two tablespoonfuls of castor sugar, four tablespoonfuls of water; boil for ten minutes, then pass it all through a tammy or sieve. Add a little carmine and a wineglassful of maraschino or noyeau syrup.