Apricot Custard
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 162. The excerpt below is the record exactly as published.
Apricot Custard. — Line a pie-dish with a good short crust. Spread smoothly at the bottom, a layer of apricot marmalade about an inch in thickness, and pour over it a custard made of a pint of new milk, two eggs, and a tea-spoonful of ground rice, a little sugar, and four drops of the essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.