This recipe was clipped from a newspaper, date unknown but judging from the information on the back this is from the 1940’s – 1950’s. Recipe is typed below along with a scanned copy.

Polly Apricot
Mrs. K. F. Pontius

Crush 1-2 pound nabiscos and put 1-2 of the crumbs in a 9-inch pan. Combine 1 cup powdered sugar, 1-2 cup butter and 2 beaten egg yolks. Cream until light and fluffy. Fold in beaten whites of 2 eggs. Mix well and spread over crumbs. Drain and crush 1 cup apricots and spread over above. Spread 1 cup cream, whipped, over the top. Add balance of nabisco crumbs and press down. Chill in refrigerator for 24 hours. Cut in squares and serve.

Vintage Polly Apricot Recipe Clipping

The 2 Week Diet

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