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📝 Description
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74
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Apricot Cream this week, and I must say, the process was a delightful dance between old and new. I found the apricot marmalade stage surprisingly modern, like a homemade jam that I could use on my morning toast the next day. The key was patience, letting the apricots boil down to a thin, glossy syrup that slid through the sieve with ease. This recipe is perfect for the modern comfort-seeker looking to elevate their dessert game. The isinglass, a gelatin derived from fish bladders, might seem daunting, but it's readily available online and gives the cream a lovely, old-fashioned wobble. The final result was a chilled, velvety pudding that reminded me of a cross between a mousse and a trifle. I served it to friends, and we all agreed it was a winner — especially with a dollop of whipped cream on top. Next time, I'll double the recipe; it vanished too quickly.
