Apricot Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
1.0 quart mould
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Divide the apricots, take out the stones, and boil them in a syrup made with 1/4 lb. of sugar and 1/4 pint of water, until they form a thin marmalade, which rub through a sieve.
  2. Boil the milk with the other 1/4 lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten.
  3. 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.
  4. Strain through a sieve, add the isinglass, previously boiled with a small quantity of water, and keep stirring it till nearly cold.
  5. 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.
  6. It should turn out on the dish without any difficulty.
Original Text
APRICOT CREAM. 1405. INGREDIENTS.—12 to 16 ripe apricots, 1/4 lb. of sugar, 1-1/2 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 1/4 lb. of sugar and 1/4 pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other 1/4 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. FLANC OF APRICOTS, or Compote of Apricots in a Raised Crust. (Sweet Entremets.) 1406. INGREDIENTS.—3/4 lb. of short crust No. 1212, from 9 to 12 good-sized apricots, 3/4 pint of water, 1/2 lb. of sugar. Mode.—Make a short crust by recipe No. 1212, and line a mould with it as directed in recipe No. 1391. Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break. Arrange them neatly in the flanc or case; boil the syrup until reduced to a jelly, pour it over the fruit, and serve either hot or cold. Greengages, plums of all kinds, peaches, &c., may be done in the same manner, as also currants, raspberries, gooseberries, strawberries, &c.; but with the last-named fruits, a little currant-juice added to them will be found an improvement. Time.—Altogether, 1 hour to bake the flanc, about 10 minutes to simmer the apricots. Average cost, 1s. 6d. Sufficient for 1 entremets or side-dish. Seasonable in July, August, and September.
Notes
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