Another Apricot Pudding
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 216. The excerpt below is the record exactly as published.
Another Apricot Pudding, Pour a pint of hot cream over a cup of bread-crumbs, and cover the jug. When cold, add the beaten yolks of four eggs, a glass of white wine, and beat; sugar to taste. Scald a dozen large apricots
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