Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 52

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Ingredients.—12 large apricots,¾ pint of bread-crumbs, 1 pint of milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry. Mode.—Make the milk boiling hot, and pour it on to the bread-crumbs; when half cold, add the sugar, the well-whisked yolks of the eggs, and the sherry. Divide the apricots in half, scald them until they are soft, and break them up with a spoon, adding a few of the kernels, which should be well pounded in a mortar; then mix the fruit and other ingredients together, put a border of paste round the dish, fill with the mixture, and bake the pudding from ½ to ¾ hour. Time.—½ to ¾ hour. Average cost, in full season, 1s. 6d. Sufficient for 4 or 5 persons. Seasonable in August, September, and October.