Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

to 16 ripe apricots, ½ lb. of sugar, 1½ pint of milk, the yolks of 8 eggs, 1 oz. of isinglass. _Mode._—Divide the apricots, take out the stones, and boil them in a syrup made with ¼ lb. of sugar and ¼ pint of water, until they form a thin marmalade, which rub through a sieve. Boil the milk with the other ¼ 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. In winter-time, when fresh apricots are not obtainable, a little jam may be substituted for them. _Time._—From 20 to 30 minutes to boil the apricots. _Average cost_, 3_s._ 6_d._ _Sufficient_ to fill a quart mould. _Seasonable_ in August, September, and October. APRICOT JAM, or Marmalade. _Ingredients._—To every lb. of ripe apricots, weighed after being skinned and stoned, allow 1 lb. of sugar. _Mode._—Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruit, and to every lb. allow the same proportion of loaf sugar. Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 hours. Break the stones, blanch the kernels, and put them with the sugar and fruit into a preserving-pan. Let these simmer very gently until clear; take out the pieces of apricot singly as they become so, and, as fast as the scum rises, carefully remove it. Put the apricots into small jars, pour