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Apricot Custard
Puddings and Sweet Deserts

Cooked apricot slices with egg custard sauce poured over (Moxon 1764)

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

Take a pint of cream, boil it with a stick of cinnamon and six eggs, (leave out four of the whites) when your cream is a little cold, mix your eggs and cream together, with a quarter of a pound of fine sugar, set it over a slow fire, stir it all one way whilst it begin to be thick, then take it off and stir it whilst it be a little cold, and pour it into your dish; take six apricocks, as you did for your pudding, rather a little higher; when they are cold lie them upon your custard at an equal distance; if it be at the time when you have no ripe apricocks, you may lie preserv'd apricocks.

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