Apricot or Jam Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Spoon
- Measuring spoon
Ingredients
- maraschino
- noyeau syrup
- water
- carmine
- jam
- castor sugar
- apricot
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Aubois Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Maraschino Glace from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Tomato Aspic from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bavaroise with Pistachios from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Tomato Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Apricot Glaze from The Times Cookery Book by Katie Stewart
app.ckbk.com
Pistachio and Maraschino Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Apricot Soufflé with Aubois Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com