Apricot Pie

Ingredients

• a dozen fresh ripe apricots
• a little sifted sugar
• a few of the kernels

Method

1. 1

   Pare, stone, and halve the apricots.

2. 2

   Place them in a pie-dish, piling them high in the middle.

3. 3

   Strew over a little sifted sugar and chopped kernels.

4. 4

   Cover with a good light crust and bake in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 164. The excerpt below is the record exactly as published.

Apricot Pie.— Pare, stone, and halve the apricots. Place them in a pie-dish, piling them I r /•t APR (27) APE, iiigh in the middle. Strew over them a little sifted 'sugar, and a few of the kernels blanched and chopped small. Cover them with a good light crust, and bake in a moderate oven. Time to bake, three-quarters of an houx. Probable cost, 2s. for a moderate-sized dish. Sufficient for foiu' or five persons. Apricot Preserve. — Peel and stone some moderately ripe apricots ; put them at night in a deep jar between layers of crushed loaf sugar. Next morning pour over them some white cun-ant juice, or white wine, and place the jar in a large saucepan of water, which must be kept boiling until the sugar is completely dissolved; then take the saucepan off the fire and let it get cold. Place the fruit and sp-up in a preserving-pan, and boil very gently untU the fruit is tender. Allow half a pint of juice and a pound and a half of sugar to every pound of frmt. Time to simmer, forty minutes. Apricot Pudding. — Pour a' pint of new milk (boiling) over six table-spoonfids of bread- criunbs. Let them stand until cold. Then add the well-beaten yolks of thi-ee eggs, two table- spoonfuls of sherry, a sHght flavouriug of the essence of almonds, and four oimces of sifted sugar. Beat them thoroughly, then add to them twelve apricots which have been pared, stoned, and siimnered gently until they have been reduced to a pulp. Lastly, whisk the whites of two eggs to a th-m froth, and add them to the rest. Place the whole in a pie-dish which has been lined with good puif paste, and bake La a quick oven. Time to bake, half an hoiu-. Probable cost, 2s. Sufficient for four or five persons. Apricot Puddixig, Baked. — Peel, stone, and halve a dozen fresh ripe apricots

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