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Recipe 21

21.Preserved Apricocks
Take ye fair & largest you can without Specks or red, pare 'em & take out ye Stone, to a pound of Fruit 3 quarters of a Pound of Double Refin'd Sugar beaten & Pearced, strew a little Sugar in ye Bottom of a white Earthen or Silver Bason, lay in your Fruit, then strew three parts of your Sugar on them, so let'em stand 6 or 7 Hours, till ye Sugar is dissolved, & ye Liquor soak'd out of 'em yn set 'em over a gentle Charcoal Fire, let 'em boyl gently, turning 'em in ye Syrup, w:n they begin to be soft, take 'em off & set'em by till ye next day, yn set'em over ye Fire again, & put some Pippin Liquor to them, or if you have none, take 3 quarters of a pound of the palest Apricocks, Cut in Slices, & put to 'em half a pound of fine Sugar beaten, set'em on ye Fire till ye Sugar is melted & ye Apricocks are Scalding hot, and w:n your Apricocks begin to boyl, strain the Liquor to them & let'em boyl apace, till they are clear, strewing ye remaining Part of ye Sugar on'em w:n boyling w:n they are enough and ye Syrup thick, take'em out w:th a Cullender Ladle & lay'em in your Glasses, but one Row in a Glass, strain your Syrup through a Tiffiny Sieve.

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21.Preserved Apricocks Take ye fair & largest you can without Specks or red, pare 'em & take out ye Stone, to a pound of Fruit 3 quarters of a Pound of Double Refin'd Sugar beaten & Pearced, strew a little Sugar in ye Bottom of a white Earthen or Silver Bason, lay in your Fruit, then strew three parts of your Sugar on them, so let'em stand 6 or 7 Hours, till ye Sugar is dissolved, & ye Liquor soak'd out of 'em yn set 'em over a gentle Charcoal Fire, let 'em boyl gently, turning 'em in ye Syrup, w:n they begin to be soft, take 'em off & set'em by till ye next day, yn set'em over ye Fire again, & put some Pippin Liquor to them, or if you have none, take 3 quarters of a pound of the palest Apricocks, Cut in Slices, & put to 'em half a pound of fine Sugar beaten, set'em on ye Fire till ye Sugar is melted & ye Apricocks are Scalding hot, and w:n your Apricocks begin to boyl, strain the Liquor to them & let'em boyl apace, till they are clear, strewing ye remaining Part of ye Sugar on'em w:n boyling w:n they are enough and ye Syrup thick, take'em out w:th a Cullender Ladle & lay'em in your Glasses, but one Row in a Glass, strain your Syrup through a Tiffiny Sieve.