Yield: 1 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Sugar |
5 tablespoons | Cake flour |
1 dash | Salt |
4 tablespoons | Apricot juice; canned |
1 cup | Apricot pulp; use cand fruit |
2 tablespoons | Lemon juice |
1 cup | Cream; whipped |
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c.
pulp and add gradually to flour mixture, stirring until blended.
Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice.
Chill. Fold in cream. Makes 3 cups. Kate Smith Collection 1940 Published by General Foods Corp