Apricot Pudding

Ingredients

• a pint of new milk
• six tablespoonfuls of bread-crumbs
• the well-beaten yolks of three eggs
• two tablespoonfuls of sherry
• four ounces of sifted sugar
• twelve apricots

Method

1. 1

   Pour boiling milk over the bread-crumbs and let stand until cold.

2. 2

   Add the yolks of eggs, sherry, essence of almonds, and sugar.

3. 3

   Beat thoroughly, then add the apricots reduced to pulp.

4. 4

   Whisk the egg whites to a froth and add to the mixture.

5. 5

   Place in a pie-dish lined with puff paste and bake in a quick oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 165. The excerpt below is the record exactly as published.

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

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