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(Apricot Cream)
(Apricot-Gooseberry Strudel Filling )

Apricot Pudding, Baked
Colonial dessert

Time: 1/2 to 3/4 hour.

Sufficient for 4 or 5 persons.

Seasonable in August, September, and October.

  1. 12 large apricots
  2. 3/4 pint of bread crumbs
  3. 1 pint of milk
  4. 3 oz. of pounded sugar
  5. the yolks of 4 eggs
  6. 1 glass of sherry
  7. puff paste

  1. Make the milk boiling hot, and pour it on to the bread crumbs
  2. When half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry
  3. Divide the apricots in half
  4. Scald them until they are soft
  5. Break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar
  6. Mix the fruit and other ingredients together
  7. Put a border of paste round the dish
  8. Fill with the mixture
  9. Bake the pudding from 1/2 to 3/4 hour

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

Recipe Page
All Recipes
(Apricot Cream)
(Apricot-Gooseberry Strudel Filling )

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