Apricot Cream

Ingredients

• ½ lb. dried apricots
• 2 ozs. lump sugar
• 2 eggs
• ½ pint milk
• 1 oz. gelatine

Method

1. 1

   Soak the apricots for 4 or 5 hours, then stew them with sufficient water to cover and a little sugar.

2. 2

   Once done, put them through a sieve and let cool.

3. 3

   Make a custard with the eggs and milk, add the gelatine, mix well, and put into a mould.

4. 4

   Set in a cold place and serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 20. The excerpt below is the record exactly as published.

APRICOT CREAM. PRESERVED APRICOTS thoroughly cleaned, and must be most careful in washing both jars and covers thoroughly in clean hot water. At Groote Poste in old days we used always after washing and drying the jars to powder them with a little flour of sulphur and wipe them clean. We never used soda nor soap to clean the jars, as soda has an injurious chemical action if used in anything connected with fruit. Hazel jars. — I find Hazel jars (an American kind) the best to use for preserves and easiest to clean, but one must make sure, if old jars are used again, that the elastic rings on them are sound and firm, and that the top screws on so that no air can penetrate and no leakage is possible. Apricot Cream. — This nice recipe for an apricot shape vms given me as a good way of using the dried apricots, “evaporated apricots,” they are called, which come, I think, from California and Australia. No doubt fresh apricots could be used the same way. The ingredients are — ^ lb. dried apricots. 2 ozs. lump sugar. 2 eggs. \ pint milk. I oz. gelatine

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