vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Flanc of Apricots
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 167. The excerpt below is the record exactly as published.
half a pint of water. When the scmn rises, put in the apricots, sliced, with three of the kernels. When done, j^ut them in a dish, and pour the syruj) round them. Time to simmer, twenty minutes. Probable cost, Is. Sufficient, one apricot for each person. Apricots, Compote of Green.— Remove, by rubbing with a dry cloth, the down fiom a pound of young green apricots. Put into a saucepan three-quarters of a j^int of water and half a pound of sugar ; let it boil for ten minutes or more, being careful to remove the scum as it rises. Put in the apricots; simmer thorn very gently. Lift them out one by one ^yiih a spoon to prevent them breaking, and place in a glass dish. When the sjTup is cool, pour it round them. Probable cost, Is. Sufficient for half a dozen persons. Apricots, Flanc of. — Make a good short crust with one poimd of floiu', six ounces of butter, a table-spoonful of sugar, the yolk of an egg, and enough milk to make the pastry of a projier consistence
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Cook this with the app: pantry check, scaling, and the assistant.