Apricot Spongada
From The "Queen" cookery books: Ices, 1902
Any finely sieved fruit pulp can be used.
Presented as published in 1902. 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 "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
Apricot Spongada. — Heel and stone suifi.cient apricots tcf produce, when sieved, one and a quarter pints of pulp, add to it the whites of six unwhipped eggs, and one and a quarter pints of sugar syrup, boiled to 38 degrees, strain it all into the freezing pot, and add just at the last a good liqueur-glass> ful of noyeau
Cook this with the app: pantry check, scaling, and the assistant.