Apricot Cream. — Take a dozen
and a half ripe 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
table-spoonfuls of sugar. If these
cannot be easily obtained, condensed
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 crock, which must be placed
in a saucepan of boiling water and
stirred one way until it thickens.
Add i l/z ozs. 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 keep 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.
Apricots, Compote of. — Take one
dozen large, sound apricots ; halve
them, remove the stones, and blanch
the kernels. Put Y\ lb. of loaf sugar
into an enamelled stewpan with a
pint and a half of water. Let it boil ;
then put in the apricots, and let them
simmer very gently for a few minutes.
Take them out, drain them, and ar-
range them in a dish. When the
syrup is cold, pour it over the fruit.
Put half a kernel upon each piece of
apricot.
Apricot Paste. — Peel and stone
some apricots, and put them into a
dish in a warm oven ; cover the fruit
with another dish, and let them
remain until they are tender; then
take them out and let them get cold.
When this is done, take the same
weight of powdered loaf sugar as
there was fruit, and moisten it with a
small quantity of water ; boil it until
ready to candj7, and then mix the
apricots with it; stir the syrup con-
tinually, and boil it until it becomes
of the consistency of marmalade.
Make this paste into the shape of
apricots, and put it in a warm place.
When dry it will be found very trans-
parent. Time to boil the sugar and
fruit, till it is stiff and smooth.
Apricots au Riz. — Put a cupful of
rice in a saucepan with a quart of
milk, a piece of butter the size of a
nut, two table-spoonfuls of sugar✪ Apricots with Rice,
and the rind of a lemon. Let all
simmer gently, and when the milk
is absorbed and the rice tender, add
to it four well-beaten eggs. Boil up
again, stirring all the time, to cook
the eggs. Remove the lemon-rind.
Put a large cup in the middle of a large
glass dish, and heap the rice round it ;
smooth it with the back of a spoon,
and let it slope down to the edges of
the dish. When it is cold, remove
the cup, and place the apricots in
the hollow, piling them pyramidi-
cally. They must be prepared thus :
Take two dozen of the fresh fruit,
sound and ripe ; pare, stone, and slice
them. Make a syrup of a breakfast-
ii
Bananas, Baked
FRUITS
Cherries and Tapioca
cupful of sugar and the juice of two
lemons. When it is boiling, throw
in the slices and cook them quickly.
A few of the kernels may be blanched
and chopped and strewed over the
fruit. Place a layer of apricot mar-
malade mixed with the syrup at the
bottom of the hollow, and pile the
strewed fruit on that. Time to stew
the slices, five minutes.
Page 185 · 2 recipe records on this page
Presented as published in 1902. 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 Cream. — Take a dozen and a half ripe 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 table-spoonfuls of sugar. If these cannot be easily obtained, condensed 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 crock, which must be placed in a saucepan of boiling water and stirred one way until it thickens. Add 1 1/2 ozs. 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 keep 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.
Apricots, Compote of. — Take one dozen large, sound apricots ; halve them, remove the stones, and blanch the kernels. Put Y\ lb. of loaf sugar into an enamelled stewpan with a pint and a half of water. Let it boil ; then put in the apricots, and let them simmer very gently for a few minutes. Take them out, drain them, and arrange them in a dish. When the syrup is cold, pour it over the fruit. Put half a kernel upon each piece of apricot.
Apricot Paste. — Peel and stone some apricots, and put them into a dish in a warm oven ; cover the fruit with another dish, and let them remain until they are tender; then take them out and let them get cold. When this is done, take the same weight of powdered loaf sugar as there was fruit, and moisten it with a small quantity of water ; boil it until ready to candj7, and then mix the apricots with it; stir the syrup continually, and boil it until it becomes of the consistency of marmalade. Make this paste into the shape of apricots, and put it in a warm place. When dry it will be found very transparent.
Apricots au Riz. — Put a cupful of rice in a saucepan with a quart of milk, a piece of butter the size of a nut, two table-spoonfuls of sugar, and the rind of a lemon. Let all simmer gently, and when the milk is absorbed and the rice tender, add to it four well-beaten eggs. Boil up again, stirring all the time, to cook the eggs. Remove the lemon-rind. Put a large cup in the middle of a large glass dish, and heap the rice round it ; smooth it with the back of a spoon, and let it slope down to the edges of the dish. When it is cold, remove the cup, and place the apricots in the hollow, piling them pyramidically. They must be prepared thus : Take two dozen of the fresh fruit, sound and ripe ; pare, stone, and slice them. Make a syrup of a breakfast-cupful of sugar and the juice of two lemons. When it is boiling, throw in the slices and cook them quickly. A few of the kernels may be blanched and chopped and strewed over the fruit. Place a layer of apricot marmalade mixed with the syrup at the bottom of the hollow, and pile the strewed fruit on that. Time to stew the slices, five minutes.
Records on this page
Apricots with RiceApricot Cream