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Apricot Cream
Puddings and Sweet Deserts

Apricot puree in set custard, moulded (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

APRICOT CREAM.
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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