Apricot Fool

Ingredients

• 1/2 lb. of evaporated apricots
• 1 tablespoonful of butter
• yolks of 4 eggs
• 1/2 cup of sugar
• the whites of the eggs
• two heaping tablespoonfuls of powdered sugar

Method

1. 1

   Soak apricots overnight, stew until tender, then beat smooth.

2. 2

   Add butter, egg yolks, and sugar.

3. 3

   Pour into a glass dish.

4. 4

   Beat egg whites with powdered sugar and top the apricot mixture.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 40. The excerpt below is the record exactly as published.

1 tablespoonful of butter, and 1 cup of sugar. Mix well, and let it stand till cool. Beat 3 eggs light without separating. Add to the pudding with y2 teaspoonful of vanilla, and a pinch of cinnamon. Turn into a greased pudding mould, and steam for 1 y2 hours. If desired fruit can be added to the pudding, either raisins and currants flavored and added with the eggs, or canned cherries or peaches well drained from their syrup.— From " Table Talk," Philadelphia. 20. — French Vanilla Ice Cream. Put 1 qt. of cream into a farina boiler with a small vanilla bean ; scald and strain. Beat the yolks of 6 eggs very light with 1 cup of granulated sugar ; add the scalded cream to the eggs and sugar, return to the farina boiler and stir over the fire until it begins to thicken. Take it from the fire, cool and freeze. In using the bean it should be split in half and all the seed and pulp scraped out. Put the 129 September. shell or outside in the cream when it is scalded; add the seeds and the pulp to the sugar. — From " Table Talk," Philadelphia. 21. — Orange Souffle, (Frozen). One quart of cream, yolks of 6 eggs, i pt. of orange juice, ]/2 box of gelatine, one pound sugar. Cover the gelatine with y2 cup of cold water, and soak i hour; then add ^ cup of boiling water, and stir until dissolved. Mix the orange juice and sugar together un- til they form a syrup. Beat the yolks of the eggs to a cream. Whip the cream. Mix the yolks and syrup together in a tin basin, place it in a pan of ice-water, strain the gelatine into it, and stir carefully until it begins to thicken, then stir in lightly and quickly the whipped cream, turn into an ice-cream mould and freeze 2 hours. Should not be frozen as hard as ice cream. Serve with montrose sauce poured around. This will serve 10 people. 22. — Apricot Fool. Soak y2 a lb. of evaporated apricots over night. In the morning, put them in a porcelain-lined kettle, writh sufficient water to cover. Cover the kettle and stew slowly un- 130 September. til tender ; then beat until smooth and en- tirely free from lumps. Add i tablespoonful of butter, yolks of 4 eggs, well beaten, and a y2 cup of sugar. Beat the whole until thoroughly mixed ; and pour into a glass dish. Beat the whites of the eggs until light; add two heaping tablespoonfuls of powdered sugar

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