Time: From 20 to 30 minutes to boil the apricots.
Sufficient to fill a quart mould.
Seasonable in August, September, and October.

  1. 12 to 16 ripe apricots
  2. 1/4 lb. of sugar
  3. 1-1/2 pint of milk
  4. the yolks of 8 eggs
  5. 1 oz. of isinglass
  • Divide the apricots, take out the stones
  • Place them in a syrup made with 1/4 lb. of sugar and 1/4 pint of water
  • Boil 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

  • Note: In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them.

    Source: The Book of Household Management by Isabella Beeton (1859)

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