Apricot Cream

Ingredients

• I oz. Cox's gelatine
• 1 pint of custard made of eggs, milk and 1 oz. of sugar
• ^ pint of apricot jam
• j pint milk

Method

1. 1

   Soak the gelatine in 0.5 pint of milk for about ten minutes, then dissolve gently over the fire.

2. 2

   Add the preserve, and stir until it is quite melted, then add the custard.

3. 3

   When beginning to set, pour into a mould previously rinsed in cold water.

4. 4

   When firm, drop for one moment into warm water, wipe the mould with a cloth, and turn out quickly onto a cold dish.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 31. The excerpt below is the record exactly as published.

i oz. Cox’s gelatine 4 pint of cream ^ pint of custard 3 ozs. of chocolate CREAM MOULD. 1 oz. of sugar Vanilla ^ gill water 76 THE EXHIBITION COOKERY BOOK. Soak the gelatine with suthcient water to cover it for ten minutes, then dissolve gently over the fire. Dissolve the chocolate in sufficient milk to form a smooth paste. Whip the cream, add the custard, the dissolved chocolate, and the sugar to it ; then strain in the gelatine, and flavour with a few drops of vanilla essence. Set in a mould. When firm, dip the mould into warm water for one moment and turn out. 150. APRICOT CREAM. I J oz. Cox's gelatine 1 pint of custard made of eggs, 7nilk and I oz. of sagar ^ pint of apricot j am j pint milk

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