Apricot Cream a la Princesse
From À la mode cookery, 1902
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 54. The excerpt below is the record exactly as published.
Apricot Cream a la Princesse Make a cream in the usual way, flavoured with apricots rubbed through a sieve with a little noyau ; colour with apricot yellow colouring. Have a mould with a fanciful top, in which put in some clear jelly with gold leaf sprinkled in
Cook this with the app: pantry check, scaling, and the assistant.