Apricot Sauce
Ingredients
Directions
Make the sauce
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
Serve hot or cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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Explore the science
What each ingredient does
- Allinson cornflour
- Thickens the sauce as its starch swells and sets when heated.
The step that matters
Boiling the sauce after adding the cornflour. Cornflour only thickens once its starch granules swell in hot liquid. Stirring it in and keeping the sauce boiling for a moment lets the starch thicken evenly, while a sauce that is not boiled stays thin and may taste starchy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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