Apricot Pudding (1)
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 101. The excerpt below is the record exactly as published.
Apricot Pudding: (1). Take a tin of apricot or egg plum, and place them in a deep glass dish. Cover them with sponge-cake, sliced; pour the apricot syrup, and a little sifted sugar over the whole ; make a cornflour blanc-mange, using the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.