An excellent Apricot Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Pudding base

twelve large apricots ↝ Apricots, raw [Fruits and Fruit Juices]
the grated crumbs of a penny loaf
a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four ounces of sugar ↝ Sugar, NFS [Sugars and honey]
the yelks of four beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a glass of white wine ↝ Wine, white [Wine]

For the dish

a paste ↝ Guava paste [Jams, syrups, toppings]

Instructions (5)

Halve twelve large apricots: give them a scald till they are soft.
Pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half cold, four ounces of sugar, the yelks of four beaten eggs, and a glass of white wine.
Pound the apricots in a mortar, with some or all of the kernels.
Mix then the fruit and other ingredients together.
Put a paste round the dish, and bake the pudding half an hour.

Original Text

An excellent Apricot Pudding.

Halve twelve large apricots: give them a scald till they are soft. Mean time pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half cold, four ounces of sugar, the yelks of four beaten eggs, and a glass of white wine. Pound the apricots in a mortar, with some or all of the kernels; mix then the fruit and other ingredients together: put a paste round the dish, and bake the pudding half an hour.

Notes

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