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

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