Dinner
Apricot sauce
Marion Harland’s original method for Apricot sauce, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Rub three-fourths of a cupful of apricots through a sieve.
- Whip three-fourths of a cupful of heavy cream, sweetened and flavored.
Historical transcription
Source method
- 1
Rub three-fourths of a cupful of apricots through a sieve. Whip three-fourths of a cupful of heavy cream, sweetened and flavored. When stiff and dry, add the apricot pulp.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.