Ingredients
- 1/2 pint of water
- a teaspoonful of allinson cornflour
Directions
1
1/2 lb. of apricot jam, 1/2 a teaspoonful of Allinson cornflour. Dilute the jam with 1/2 pint of water, boil it up and pass it through a sieve; boil the sauce up, and thicken it with the cornflour. Serve hot or cold.
By T. R. Allinson ·
Recipe sourced from
gutenberg