Apricot Whip
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 106. The excerpt below is the record exactly as published.
2 cups of milk in a double boiler 20 minutes, add V2 teaspoon each of salt and ginger, and 2 tablespoons of molasses. Pour into a greased pudding dish, put into a slow oven, and after 20 minutes of baking add % cup (% can) of DEL MONTE Canned Apricots cut in pieces, and bake 45 minutes longer. APRICOT CHARLOTTE RUSSE— Arrange circles of stale cake in a greased baking dish. Mix 1 well beaten egg white with 1 tablespoon of sugar or com sirup and V2 cup of DEL MONTE Canned Apricots pressed through a strainer. Heap egg mixture on circles of cake, sprinkle with coconut, and bake in a slow oven until a delicate brown. Serve with a custard sauce made from the egg yolk and 1 cup of sirup from the apricots. APRICOT CEREAL PUDDING— Make 1% cups of mush of hominy grits, add % cup (Vs can) of DEL MONTE Canned Apricots, V2 teaspoon each of salt and cinnamon, 1 egg, and V2 cup of sirup from the apricots. Pour into a greased pudding dish and bake in a slow oven 30 minutes. APRICOT CUSTARD— Make a custard using 2 egg yolks, 2 cups of milk and ^ teaspoon each of salt and nutmeg. Cool and add % cup (% can) of DEL MONTE Canned Apricots pressed through a strainer. Pour into a serving dish and cover with a meringue of 2 stiffly beaten egg whites and 2 tablespoons of sirup from the apricots. APRICOT WHIP— Drain 1 cup of DEL MONTE Canned Apricots and press through a strainer, fold in 2 stiffly beaten egg whites
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.