Apricot Pudding
From The complete Indian housekeeper & cook, 1898
Turn out, fill the centre with apricot puree, and sprinkle with chopped pistachios and almonds.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 210. The excerpt below is the record exactly as published.
Apricot Pudding.— Take 2 units of dried apricots (Jcoumani), soak, and boil with sugar to a preserve. Roll in pounded sugar and set to dry. Take 4 units butter, 4 of sugar, 4 of eggs, and beat for quai-ter of an hour till quite frothy. Add 4 units flour, a little lemon peel and cinnamon, the apricots shredded, and J unit of bakiug-])owder
Cook this with the app: pantry check, scaling, and the assistant.