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Apricot Pudding

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs.
  2. Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour;
  3. take them off the fire and beat them with a fork.
  4. Mix with them the sponge cakes crumbled.
  5. Beat the eggs up with milk and pour it on the apricots.
  6. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour.
  7. Turn out;
  8. serve either hot or cold.