Apricot Cream

Ingredients

• a dozen and a half ripe apricots
• a cupful of sugar
• a cupful of water
• a pint and a half of new milk or cream
• three table-spoonfuls of sugar
• the yolks of eight eggs
• i l/z ozs. of isinglass

Method

1. 1

   Pare, stone, and halve the apricots, then simmer them with sugar and water until reduced to pulp.

2. 2

   Press through a fine sieve and cool.

3. 3

   Boil milk or cream with sugar, cool, then mix in beaten egg yolks.

4. 4

   Stir over boiling water until thickened, add isinglass, and mix with apricot pulp.

5. 5

   Pour into a mould and keep cool.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 185. The excerpt below is the record exactly as published.

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

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