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Apricot Custard

Puddings

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


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

292. To make APRICOCK CUSTARD.
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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