Apricot Spongada

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Peel and stone sufficient apricots to produce, when sieved, one and a quarter pints of pulp.
  2. Add to it the whites of six unwhipped eggs, and one and a quarter pints of sugar syrup, boiled to 38 degrees.
  3. Strain it all into the freezing pot.
  4. Add just at the last a good liqueur-glassful of noyeau and sugar syrup, or simply use noyeau syrup.
  5. Finish off in the usual way.
Original Text · last edited 4 days ago
Apricot Spongada.—Peel and stone sufficient apricots to produce, when sieved, one and a quarter pints of pulp, add to it the whites of six unwhipped eggs, and one and a quarter pints of sugar syrup, boiled to 38 degrees, strain it all into the freezing pot, and add just at the last a good liqueur-glassful of noyeau and sugar syrup, or simply use noyeau syrup. Finish off in the usual way.
Notes
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