Apricot Cream

Ingredients

• £ dozen fresh apricots, or £ tin
• 4 oz. sugar if fresh; if tinned, 2 oz.
• ^ pint of water if fresh; if tinned fruit, pint of the syrup
• £ pint of double cream
• 1 oz. of gelatine
• Juice of 1 lemon

Method

1. 1

   If the fruit is fresh, boil the sugar and water to a syrup; split the apricots and add to syrup and boil until tender, then add the lemon juice and gelatine; when dissolved rub the whole through a fine hair sieve; whip the cream until stiff, then stir in the puree; allow this to stand until cold, but not set, stirring occasionally; then pour into a china mould wetted.

2. 2

   When set turn out; if inclined to stick, dip in warm water.

3. 3

   Any fruit cream may be prepared as above, varying the amount of sugar according to the fruit.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 32. The excerpt below is the record exactly as published.

APRICOT CREAM. £ dozen fresh apricots, or £ tin 4 oz. sugar if fresh ; if tinned, 2 oz. ^ pint of water if fresh ; if tinned fruit, pint of the syrup £ pint of double cream 1 oz. of gelatine Juice of 1 lemon

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