Mrs Beeton Apricot Cream
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
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.
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