Ponding d'Abricot (Gold Apricot Pudding)

Ingredients

• 1 gill apricot-pulp
• 1 gill milk or cream
• f oz. gelatine
• 2 yolks of eggs
• 2 oz. caster sugar
• 1 oz. chopped almonds
• a feto drops cochineal
• 1 dessertspoonful lemon-juice

Method

1. 1

   Soak the gelatine in a little water, boil up the milk, beat the yolks of eggs in a basin with the sugar, stir in the boiling milk, return to the stewpan over the fire, and stir till it thickens (it must not boil).

2. 2

   Pour back into the basin, add the gelatine and let dissolve, then add the apricot-pulp and lemon-juice.

3. 3

   Strain into another basin.

4. 4

   When nearly cold and well stirred, fill up into one large or several small moulds.

5. 5

   Turn out and serve when quite set.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 467. The excerpt below is the record exactly as published.

Ponding d VAbricot ( Gold Apricot Pudding). — 1 gill apricot-pulp, gill milk or cream, f oz. gelatine, 2 yolks of eggs, 2 oz. caster sugar, 1 oz. chopped almonds, a feto drops cochineal, 1 dessertspoonful lemon-juice

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