Apricot Charlotte (another way).— Put |
a piece of the crumb of bread about the size j
of a penny piece at the bottom of a pint basin ; j
then put five or six fingers of bread round i
it, leaving a little distance between each finger.
Put in some apricot or any other jam, hot, a '
spoonful at a time, to prevent the bread lea^-ing I
its position. Cover the top entirely with pieces |
3
of bread in the shape of dice, press it down
with a plate and a weight, and leave it until
cold. Tiu-n it out on a glass dish, and pour a
little custard round it. Time to stand, five or
hours. Sufiicient for five or six persons.
Apricot Chips, — Put one poimd of
impeded apricots, cut into slices, into a thick
syrup made of two pounds of sugar boiled with
a pint of water until it is nearly candied. Let
them stand in this a couple of hours ; then put
them into a presei'%-ing-pan, and make them
as hot as possible without boiling. Take
them from the fire and let them stand all night.
Next day remove the chips from the syruj),
spread them on plates, and di-y them. Time
to remain in the candy, twenty-four hours.
Apricot Cream. — Take a dozen and a
half lipe apricots: pare, stone, and hah-e them,
and place them in a saucepan with a cupful of
sugar dissolved in a cupful of water. Let them
simmer gently until they are reduced to pulp,
when they must be pressed through a fine
sieve, and put aside to cool. Boil a pint and a
half of new milk or cream with tliree table-
spoonfuls of sugar. If these cannot be easily
obtained, Swiss milk may be substituted, and
will answer very much the same purpose, but
it must be remembered that whenever this is
used, less sugar will be required. Let it cool
after boUing, then put to it the yolks of eight
eggs well beaten. Pour this into a jug, which
must be placed in a saucepan of boiling water
and stii-red one way until it thickens. Add
one OTmce and a half of isinglass which has
been boiled in a little water, and when the
cream is cold, mix the apricot with it; pour
the mixture into a well-oiled mould, and keeii
it in a cool place. If apricots are out of season,
apricot marmalade may be used instead. Time
to thicken the cream, ten to fifteen minutes.
Probable cost, 4s. 6d, if made with milk, and
with apricots at Id. each.
Apricot Custard. — Line a pie-dish with
a good short crust. Spread smoothly at the
bottom, a layer of apricot marmalade✪ Apricot Charlotte (another way) about an
inch in thickness, and pour over it a custard
made of a pint of new milk, two eggs, and a
tea-spoonful of ground rice, a little sugar, and
four drops of the essence of almonds. Bake in
a quick oven. Time to bake, fifteen minutes.
Probable cost, Is. 6d. Sufficient for four or five
persons.
Apricot Drink. — Peel a dozen apricots,
and, after taking out the stones, pour on them a
quart of boiling water; allow them to stand
for an hour, then strain off the clear liqiiid, and
sweeten with a quarter of a pound of sugar.
Probable cost. Is. 2d. Sufficient to make one
quart.
Page 162 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Apricot Charlotte (another way).— Put | a piece of the crumb of bread about the size j of a penny piece at the bottom of a pint basin ; j then put five or six fingers of bread round i it, leaving a little distance between each finger. Put in some apricot or any other jam, hot, a ' spoonful at a time, to prevent the bread leaving I its position. Cover the top entirely with pieces |
of bread in the shape of dice, press it down with a plate and a weight, and leave it until cold. Turn it out on a glass dish, and pour a little custard round it. Time to stand, five or six hours. Sufficient for five or six persons.
Apricot Chips, — Put one poimd of ripe apricots, cut into slices, into a thick syrup made of two pounds of sugar boiled with a pint of water until it is nearly candied. Let them stand in this a couple of hours ; then put them into a preserving-pan, and make them as hot as possible without boiling. Take them from the fire and let them stand all night. Next day remove the chips from the syruj), spread them on plates, and dry them. Time to remain in the candy, twenty-four hours.
Apricot Cream. — Take a dozen and a half lipe apricots: pare, stone, and halve them, and place them in a saucepan with a cupful of sugar dissolved in a cupful of water. Let them simmer gently until they are reduced to pulp, when they must be pressed through a fine sieve, and put aside to cool. Boil a pint and a half of new milk or cream with three tablespoonfuls of sugar. If these cannot be easily obtained, Swiss milk may be substituted, and will answer very much the same purpose, but it must be remembered that whenever this is used, less sugar will be required. Let it cool after boiling, then put to it the yolks of eight eggs well beaten. Pour this into a jug, which must be placed in a saucepan of boiling water and stirred one way until it thickens. Add one ounce and a half of isinglass which has been boiled in a little water, and when the cream is cold, mix the apricot with it; pour the mixture into a well-oiled mould, and keeii it in a cool place. If apricots are out of season, apricot marmalade may be used instead. Time to thicken the cream, ten to fifteen minutes. Probable cost, 4s. 6d, if made with milk, and with apricots at Id. each.
Apricot Custard. — Line a pie-dish with a good short crust. Spread smoothly at the bottom, a layer of apricot marmalade about an inch in thickness, and pour over it a custard made of a pint of new milk, two eggs, and a tea-spoonful of ground rice, a little sugar, and four drops of the essence of almonds. Bake in a quick oven. Time to bake, fifteen minutes. Probable cost, Is. 6d. Sufficient for four or five persons.
Apricot Drink. — Peel a dozen apricots, and, after taking out the stones, pour on them a quart of boiling water; allow them to stand for an hour, then strain off the clear liquid, and sweeten with a quarter of a pound of sugar. Probable cost. Is. 2d. Sufficient to make one quart.
Records on this page
Apricot Charlotte (another way)Apricot CreamApricot Custard