Apricot Pudding

Ingredients

• Slices of thin bread and butter
• 3 eggs
• Apricot jam
• l tablespoonful of sugar
• 1 pint of milk
• 4 drops of essence of almonds

Method

1. 1

   Spread the jam on one slice of bread and butter, place another slice on the top; line the inside of a greased basin with the slices of bread and butter and jam, and fill up the basin.

2. 2

   Cover with the custard mixture.

3. 3

   Serve with sauce made with apricot jam, sherry, and sugar.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 48. The excerpt below is the record exactly as published.

APRICOT PUDDING. INGREDIENTS. Slices of thin bread and butter | 3 eggs Apricot jam | l tablespoonful of sugar 1 pint of milk j 4 drops of essence of almonds

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