Apricot Pudding. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. parboil 8 ripe apricots very tender
  2. bruise them small in a mortar
  3. sweeten to your taste
  4. When cold, add the yolks of 6 eggs and the whites of 2
  5. Mix in a little cream
  6. bake in a dish lined with a thin paste
Original Text
Apricot Pudding. No. 2. “Codlins,” i.e. parboil, 8 ripe apricots very tender, bruise them small in a mortar, and sweeten to your taste. When cold, add the yolks of 6 eggs and the whites of 2. Mix in a little cream and bake in a dish lined with a thin paste.
Notes
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