Definition of Apricot sauce
1. Noun. For Chinese dishes: apricot preserves and chutney.
Lexicographical Neighbors of Apricot Sauce
Literary usage of Apricot sauce
Below you will find example usage of this term as found in modern and/or classical literature:
1. Beverages and Sauces of Colonial Virginia, 1607-1907 by L. S. F. (Laura Simkins Fitchett), L. S. F. (1906)
"ARCHER HOPE'S apricot sauce Mode.—Cut good apricots in halves, and remove the stones, break them, and, crushing the kernels, stew them in just enough water ..."
2. The Kingswood cookery book by H F. Wicken (1885)
"apricot sauce. Three apricots. One tea-spoonful of lemon-juice. One ounce of sugar. A few drops of cochineal. One gill of water. Boil all these ingredients ..."
3. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1905)
"Apricot Bavarian Cream, apricot sauce. Supper Noisette Sandwiches (Nut Bread and Orange Marmalade). Cocoa. 'Breakfast Stewed Prunes. ..."
4. Food and cookery for the sick and convalescent by Fannie Merritt Farmer (1912)
"Dried apricot sauce. Pick over and wash one-third cup dried apricots, ... Strained apricot sauce. Make same as Dried apricot sauce, force through a strainer ..."
5. Mrs. Seely's Cook Book: A Manual of French and American Cookery : with by Lida Seely (1902)
"Souffle with apricot sauce Twelve eggs, one pound of granulated sugar, vanilla to taste, ... apricot sauce Stew some apricots, add sugar to taste. ..."
6. The Picayune Creole Cook Book (1922)
"apricot sauce Sauce d'Abricot». 4 Ounces of Apricot Marmalade. 1 Tablespoonful of Butter. 2 Gills of Water. Put four ounces of Apricot Marmalade (see ..."