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Apricot cream topping
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| Artist: |
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| Categories: |
Cakes, Desserts, Toppings |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 4
| tbsp | Sugar | | 5
| tbsp | Cake flour | | 1
| dash | Salt | | 4
| tbsp | Apricot juice, canned | | 1
| cup | Apricot pulp, use cand fruit | | 2
| tbsp | Lemon juice | | 1
| cup | Cream, whipped |
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Procedures:
| 1 | Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. | | 2 | Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended. | | 3 | Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. | | 4 | Add lemon juice. | | 5 | Chill. | | 6 | Fold in cream. | | 7 | Makes 3 cups. | | 8 | Kate smith collection 1940 published by general foods cor |
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