Food recipes
Caramel Brandy Sauce
Caramel Brandy Sauce
Ingredients:
3/4 cup apricot pulp
3/4 cup heavy cream
Directions:
Sugar
Chapter XXIV − PUDDING SAUCES 469
The 1918 Fanny Farmer Cookbook
Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to
apricot pulp, and sweeten to taste. Serve with German toast.
Chapter XXIV − PUDDING SAUCES 470
Chapter XXV − COLD DESSERTS
Irish Moss Blanc−Mange
Ingredients:
3/4 cup apricot pulp
3/4 cup heavy cream
Directions:
Sugar
Chapter XXIV − PUDDING SAUCES 469
The 1918 Fanny Farmer Cookbook
Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to
apricot pulp, and sweeten to taste. Serve with German toast.
Chapter XXIV − PUDDING SAUCES 470
Chapter XXV − COLD DESSERTS
Irish Moss Blanc−Mange
Printed from https://recipe.bluelayer.org/recipe/61925/caramel-brandy-sauce