Apricot cream topping :::gwhp32a
1 Servings
Ingredients
| Quantity | 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 |
Directions
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