Apricots (au Eiz). — Put a cupful of rice in
a saucepan -^vith a quart of milk, a piece of
butter the ^ize of a nut, two table-spoonfuls of
sugar, and the rind of a lemon. Let all simmer
gently, and when the milk is absorbed and the
rice tender, add to it four well-beaten eggs.
Boil up again, stii-ring all the time, to cook the
eggs. Remove the lemon-rind. Put a gallipot
in the middle of a large glass dish, and heap
the rice round it ; smooth it -svith the back of a
spoon, and let' it slope down to the edges of the
dish. When it is cold, remove the gallipot, and
place the apricots in the hollow, piling them
pyramidically. They must be prepared thiis :
Take two dozen ot^ the fresh fruit, sound and
ripe : pare, stone, and slice them. IMalce a
syrup of a breakfast-cupful of sugar and the
juice of two lemons. AVhen it is boiling, throw
in the slices, and fry them quickly. A few of
the kernels may be blanched and chopped and
strewed over the fruit. Place a layer of apricot
mai-malade mixed with the syrup at the bottom
of the hollow, and pile the fried fruit on that.
Time to fry the slices, five minutes. Pro-
bable cost, 3s. 6d. Sufficient for six or eight
persons.
Apricots, Compote of. — Take one dozen
large sound apricots ; halve them, remove the
stones, and blanch the kernels. Put three-
quarters of a pound of loaf sugar into an
enamelled ste\vpan with a pint and a half of
water✪ Compote of Apricots. Let it boil ; then put in the apricots,
and let them simmer very gently for a few
minutes. Take them out, di'ain them, and ar-
range them in a dish. When the syrup is cold,
pour it over the fruit. Put' half a kernel upon
each piece of apricot. Probable cost. Is. 3d.
Sufficient for four or five persons.
Apricots, Compote of (another way).
— Pai'c and scald eight or nine apiicots ; hfdve
and stone them. Put into a saucepan half a
pound of pounded loaf sugar and half a pint
of water. When the scmn rises, put in the
apricots, sliced, with three of the kernels.
When done, j^ut them in a dish, and pour the
syruj) round them. Time to simmer, twenty
minutes. Probable cost, Is. Sufficient, one
apricot for each person.
Apricots, Compote of Green.—
Remove, by rubbing with a dry cloth, the
down fiom a pound of young green apricots.
Put into a saucepan three-quarters of a j^int
of water and half a pound of sugar ; let it boil
for ten minutes or more, being careful to remove
the scum as it rises. Put in the apricots;
simmer thorn very gently. Lift them out one
by one ^yiih a spoon to prevent them breaking,
and place in a glass dish. When the sjTup is
cool, pour it round them. Probable cost, Is.
Sufficient for half a dozen persons. ✪ To Candy Apricots
Page 167 · 8 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Apricots (au Eiz). — Put a cupful of rice in a saucepan with a quart of milk, a piece of butter the size of a nut, two table-spoonfuls of sugar, and the rind of a lemon. Let all simmer gently, and when the milk is absorbed and the rice tender, add to it four well-beaten eggs. Boil up again, stirring all the time, to cook the eggs. Remove the lemon-rind. Put a gallipot in the middle of a large glass dish, and heap the rice round it ; smooth it with the back of a spoon, and let' it slope down to the edges of the dish. When it is cold, remove the gallipot, and place the apricots in the hollow, piling them pyramidically. They must be prepared thus : Take two dozen of the fresh fruit, sound and ripe : pare, stone, and slice them. Make a syrup of a breakfast-cupful of sugar and the juice of two lemons. When it is boiling, throw in the slices, and fry them quickly. A few of the kernels may be blanched and chopped and strewed over the fruit. Place a layer of apricot marmalade mixed with the syrup at the bottom of the hollow, and pile the fried fruit on that. Time to fry the slices, five minutes. Probable cost, 3s. 6d. Sufficient for six or eight persons.
Apricots, Compote of. — Take one dozen large sound apricots ; halve them, remove the stones, and blanch the kernels. Put threequarters of a pound of loaf sugar into an enamelled stewpan with a pint and a half of water. Let it boil ; then put in the apricots, and let them simmer very gently for a few minutes. Take them out, drain them, and arrange them in a dish. When the syrup is cold, pour it over the fruit. Put half a kernel upon
each piece of apricot. Probable cost. Is. 3d. Sufficient for four or five persons.
Apricots, Compote of (another way). — Pare and scald eight or nine apricots ; halve and stone them. Put into a saucepan half a pound of pounded loaf sugar and half a pint of water. When the scum rises, put in the apricots, sliced, with three of the kernels. When done, put them in a dish, and pour the syrup round them. Time to simmer, twenty minutes. Probable cost, Is. Sufficient, one apricot for each person.
Apricots, Compote of Green.—
Remove, by rubbing with a dry cloth, the down fiom a pound of young green apricots. Put into a saucepan three-quarters of a pint of water and half a pound of sugar ; let it boil for ten minutes or more, being careful to remove the scum as it rises. Put in the apricots; simmer thorn very gently. Lift them out one by one with a spoon to prevent them breaking, and place in a glass dish. When the sjTup is cool, pour it round them. Probable cost, Is. Sufficient for half a dozen persons.
Records on this page
Compote of ApricotsCompote of ApricotsTo Dry Apricots (Quick Method)To Dry ApricotsTo Candy ApricotsCompote of Apricots (Another Way)Flanc of ApricotsCompote of Green Apricots