Iced Apricot Cream
From Culinary jottings, 1885
Ensure the mould is just large enough to be covered by the cake case.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 192. The excerpt below is the record exactly as published.
a cake case (see Menu No. IV,) with finger biscuits, or slices of sponge cake and Iced apricot cream j^^. ^^ |. ^^^ ^^^^^ ^ j.^^j^ CUStard, pudding. o . ' flavour it with a dash of liqueur, and mix into it half an ounce of dissolved gelatine. Work the mixture in the ice pail until it begins to freeze well, then stir into it a good allowance of chopped crystallized apricots and a coffee-cupful of rich cream
Cook this with the app: pantry check, scaling, and the assistant.