Apricot Pudding
From The handy dictionary of cookery, 1890
Serve hot or cold with custard sauce.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 79. The excerpt below is the record exactly as published.
six apricots ; cook them ; remove the skins and stones, crack them, pound the kernels with six dessertspoon- fuls of sugar. Crumble four penny spongecakes ; pour over them one breakfast cup of boiling milk ; allow them to soak ten minutes ; mix all well together. When cool add three well-beaten eggs
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