Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons cornflour
- 1 egg
- lemon rind
- salt
Directions
1 lb. apricot.
£ pint water.
little lemon rind and juice, sugar to taste.
£ pint milk.
2 teaspoons cornflour.
1 oz. castor sugar.
steep the apricots in the £ pint water for an hour or two.
Place the apricots in a saucepan with the steeping water and a little lemon rind and juice ; cook till fruit is soft ; break the egg into a cup, put the white on a plate, add little salt to make white froth, beat till perfectly stiff (fresh eggs beat up quicker) if possible where there is a draught ; pour the fruit into a pie-dish ; put the milk on to boil, blend cornflour ; when milk boils add cornflour and allow it to cook, stirring all the time. When thoroughly cooked take away from stove and let it cool ; sweeten, and when cool enough add yolk of egg ; stir in yolk, a little at a time. Just before adding mix- ture to fruit, add the white of egg ; don’t beat it up, drag it through ; put in oven for quarter of an hour or twenty minutes.