Apricot Bisque

Ingredients

• Butter a pudding-dish
• Place a row of halved apricots on the bottom
• yolks and the whites of four eggs beaten together
• one cupful of powdered sugar
• a teaspoonful of vanilla
• a bit of salt
• a cupful of warmed flour

Method

1. 1

   Butter a pudding-dish and dust with cake crumbs.

2. 2

   Place a row of halved apricots on the bottom.

3. 3

   Take yolks and the whites of four eggs beaten together, one cupful of powdered sugar, juice of one lemon, a teaspoonful of vanilla, a bit of salt, and a cupful of warmed flour, for the bisque mixture.

4. 4

   The water beneath the double boiler must be warm, but not too hot.

5. 5

   Put the ingredients in the upper part in the following order: first the sugar, then beat in each egg five minutes separately, then add the rest in the order named.

6. 6

   Pour the bisque mixture over the fruit and bake in a moderate oven for about three-quarters of an hour.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 28. The excerpt below is the record exactly as published.

APRICOT BISQUE — Butter a pudding-dish and dust with cake crumbs. Place a row of halved apricots on the bottom. Take yolks and the whites of four eggs beaten together, one cupful of powdered sugar, juice of one lemon, a teaspoonful of vanilla, a bit of salt, and a cupful of warmed flour

Cook this with the app: pantry check, scaling, and the assistant.