An Excellent Apricot Pudding
Halve twelve large apricots: give them a scald till they are soft. Mean time pour on the grated crumbs of a penny loaf, a pint of boiling cream; when half cold, four ounces of sugar, the yelks of four beaten eggs, and a glass of white wine. Pound the apricots in a mortar, with some or all of the kernels; mix then the fruit and other ingredients together: put a paste round the dish, and bake the pudding half an hour.