Apricot Cream

Ingredients

• 1 oz. of isinglass
• 6 ozs. of apricot jam
• pint of milk
• 2 eggs
• 2 oz. of sugar
• half a pint of cream

Method

1. 1

   Dissolve half an ounce of isinglass in a stewpan with three-quarters of a cupful of milk, simmer it over a slow fire till dissolved, stirring occasionally.

2. 2

   Strain into a teacup through a fine sieve.

3. 3

   Mix four pounded bitter almonds with six ounces of apricot jam rubbed through a sieve, put it into a saucepail with half a pint of milk, stir till it thickens, but do not allow it to boil; take away from the fire and whisk in the beaten yolks of two eggs.

4. 4

   Whisk to a stiff froth half a pint of cream sweetened, and stir it lightly into the other ingredients, then add the isinglass not quite cold.

5. 5

   Pour into a china mould and allow to set until next day.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 20. The excerpt below is the record exactly as published.

Apricot Cream. F^or Ten Persons. — | oz. of isinglass ; mitter almonds ; 6 ozs. of apricot jam ; mt of cream ; 2 eggs ; 2 oz. of sugar. IDissolve half an ounce of isinglass in a stewpan tth three-quarters of a cupful of milk, simmer it ^ of a cup of milk ; pint of milk ; 1 48 SAVOURIES AND SWEETS. over a slow fire till dissolved, stirring occasionally : strain into a teacup through, a fine sieve. Mix foui pounded bitter almonds with six ounces of apricor jam rubbed through a sieve, put it into a saucepail with half a pint of milk, stir till it thickens, but dc not allow it to boil ; take away from the fire and whisk in the beaten yolks of two eggs. Whisk to a stiff froth half a pint of cream

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