Apricot Sauce
Recipe No. 485 from the U.S. Army's WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 485 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Apricots — 1 No. 10 can
- Water — 2 quarts (2 No. 56 dippers)
- Cornstarch — 2 ounces (6 mess kit spoons)
- Sugar — 4 pounds (2 No. 56 dippers)
- Salt — ¼ ounce (½ mess kit spoon)
- Water — 1 pint (½ No. 56 dipper)
- Lemon juice — ¼ pint (8 mess kit spoons)
Directions
Key ingredients
- Drain apricots; chop. Add water to apricot juice.
- Mix cornstarch, sugar and salt together; add water and stir until smooth.
- Combine chopped apricots and juice; heat to boiling point. Add cornstarch mixture slowly, stirring constantly.
- Heat to boiling point; boil 5 minutes or until clear and thick, stirring constantly. Remove from heat.
- Add lemon juice.
- Serve hot or cold.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Apricots — 1 cup Water — 10¼ tbsp Cornstarch — about 1 tsp Sugar — 5 oz Salt — a pinch Water — 2½ tbsp Lemon juice — 2 tsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 485, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.