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Apricot Pudding

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

June, 1861

Halve 12 large apricots, give them a scald till they are soft; meantime pour on the grated crumbs of a penny loaf, one pint of boiling cream; when half-cold, add four ounces of sugar, the yolks of four beaten eggs, and one glass of white wine. Break the apricot stones, take some or all of the kernels, pound them in a mortar, and mix them with fruit and other ingredients; put a paste round a dish, and bake the pudding in half an hour.

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