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