DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Margaret Dyson Holland cookbook, 1834

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Page 56

[Wine?] Sours . (139)
Rub your ripe sours clean with a cloth, prick them, and to every pound of plumbs put a pound of loaf sugar sifted, lay a layer of plumbs and a layer of sugar in a large pot till you have got the quantity in.  Set them in the oven, but do not let them stand too long, let them remain till the next day.  Then boil them up and scum them and let them stand again till the next day.  Then boil the syrup but not the plumbs.  But pour the syrup hot upon them.  Then let them stand till the next day and cover them with brandy papers and bladder them up.
To  preserve apricots . (140)
Pare and stone your apricots and to every pound of fruit add a pound of sugar, as you pare them strew sugar over them, let them stand all night, and then set them on the fire and give them a boil and take the apricots out of the syrup and give it another boil and also the next day the same, then pour it hot on the fruit and when cold put papers over them.

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[Wine?] Sours . (139) Rub your ripe sours clean with a cloth, prick them, and to every pound of plumbs put a pound of loaf sugar sifted, lay a layer of plumbs and a layer of sugar in a large pot till you have got the quantity in. Set them in the oven, but do not let them stand too long, let them remain till the next day. Then boil them up and scum them and let them stand again till the next day. Then boil the syrup but not the plumbs. But pour the syrup hot upon them. Then let them stand till the next day and cover them with brandy papers and bladder them up. To preserve apricots . (140) Pare and stone your apricots and to every pound of fruit add a pound of sugar, as you pare them strew sugar over them, let them stand all night, and then set them on the fire and give them a boil and take the apricots out of the syrup and give it another boil and also the next day the same, then pour it hot on the fruit and when cold put papers over them.