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Tweet Apricot Cream
Apricot puree in set custard, moulded (Mrs.B)
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1405. INGREDIENTS. - 12 to 16 ripe apricots, ¼ lb. of sugar, 1-½ pint of milk, the yolks of 8 eggs, 1 oz. of isinglass.
Mode. - Divide the apricots, take out the stones, and boil them in a syrup made with ¼ lb. of sugar and ¼ pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other ¼ lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil. Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold; then mix the cream with the apricots; stir well, put it into an oiled mould, and, if convenient, set it on ice; at any rate, in a very cool place. It should turn out on the dish without any difficulty.
Time. - From 20 to 30 minutes to boil the apricots.
Average cost, 3s. 6d.
Sufficient to fill a quart mould.
Seasonable in August, September, and October.
Note. - In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them.
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