Apricot Cream

Ingredients

• a dozen and a half ripe apricots
• a cupful of sugar
• a pint and a half of new milk or cream
• three tablespoonfuls of sugar
• the yolks of eight eggs
• one ounce and a half of isinglass

Method

1. 1

   Pare, stone, and halve apricots, simmer with sugar and water until pulp, then press through a sieve.

2. 2

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

3. 3

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

4. 4

   Pour into a mould and cool.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 162. The excerpt below is the record exactly as published.

Apricot Cream. — Take a dozen and a half lipe apricots: pare, stone, and hah-e 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 tliree table- spoonfuls of sugar. If these cannot be easily obtained, Swiss 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 boUing, then put to it the yolks of eight eggs well beaten. Pour this into a jug, which must be placed in a saucepan of boiling water and stii-red one way until it thickens. Add one OTmce and a half of isinglass

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