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Apricot Sauce

A sauce made from apricot jam, water, and cornflour, boiled and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Apricot Sauce

Apricot Sauce

Ingredients

Directions

Make the sauce

  1. Dilute the apricot jam with 1 pint of water.

  2. Boil the mixture and strain it through a sieve.

  3. Return the sauce to the heat and thicken it with the cornflour.

Serve

  1. Serve hot or cold.

Recipe from a historical cookbook (Internet Archive).

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Apricot jam
Provides the fruit flavour, sweetness and body of the sauce.
Cornflour
Thickens the sauce as it heats, giving it a smooth, glossy body.

“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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