Apricot Pudding a la Royale

Name: Apricot Pudding a la Royale
Ingredients: some tinned apricots; half a pint of juice; about twelve sheets of leaf gelatine; a quarter of a pint of water; one glass of maraschino; the juice of a lemon; a quarter of a pint of clear calfs-foot jelly

From Puddings and pastry à la mode, 1889

Serve with custard flavored with vanilla.

Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 2. The excerpt below is the record exactly as published.

Apricot Pudding a la Royale. Take some tinned apricots, pass them through a tammy sieve, add half a pint of juice boiled to a syrup with white sugar and one glass of maraschino. Let all boil for a few minutes, add about twelve sheets of leaf gelatine which has been soaked in a quarter of a pint of water and strained. Add the juice of a lemon ; stand it on ice to get firm. Have ready about a quarter of a pint of clear calfs-foot jelly

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