Apricot Burnt Cream

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some bitter almonds pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half a spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little apricot jam ↝ Jams and preserves, apricot [Sweets]
powdered sugar ↝ Sugars, powdered [Sweets]

Instructions (3)

Boil a pint of cream with some bitter almonds pounded, and strain it off.
When the cream is cold, add to it the yolks of four eggs, with half a spoonful of flour, well mixed together; set it over the fire; keep stirring it till it is thick.
Add to it a little apricot jam; put it in your dish; sift powdered sugar over it, and brown it with your salamander.

Original Text

Apricot Burnt Cream.

Boil a pint of cream with some bitter almonds pounded, and strain it off. When the cream is cold, add to it the yolks of four eggs, with half a spoonful of flour, well mixed together; set it over the fire; keep stirring it till it is thick. Add to it a little apricot jam; put it in your dish; sift powdered sugar over it, and brown it with your salamander.

Notes

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