Apricot Ramequins

Ingredients

• 4 lb. dried apricots
• 14 gills milk
• 1 pint packet lemon jelly
• 1 oz. sugar
• 1 egg

Method

1. 1

   Prepare dried apricots as directed.

2. 2

   Dissolve one-eighth of the jelly in half a gill of hot water.

3. 3

   Rinse six or eight small moulds in cold water, and pour a dessertspoonful of jelly into each.

4. 4

   Let it set while preparing some apricot puree and custard.

5. 5

   Put aside six or eight pieces of apricot and rub the rest through a sieve.

6. 6

   Put half a pint of the puree in a saucepan and make it hot, then dissolve the rest of the jelly in it.

7. 7

   Leave it to cool.

8. 8

   Make a custard with the egg, milk and sugar.

9. 9

   When custard and puree are cold, mix them together gradually.

10. 10

    Fill the moulds and leave to set.

11. 11

    Turn out carefully on to individual glass dishes, and put an apricot on top of each.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 10. The excerpt below is the record exactly as published.

Apricot Ramequins. 4 Ib. dried apricots. 14 gills milk. 1 pint packet lemon jelly. 1 oz. sugar. 1 egg

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