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English cookbook, 1860
Page 50
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Apricot Chips Pare your apricots and cut them in halves and quarters. as you like - to 4 lbs of Apricots put 1 lb of Sugar - put them in your preserving pan with the Sugar and a little water, Set them on the fire and Scald, not boil them when they begin to be soft take them off and put them in an Earthen pot let them stand till next day then take the liquor, make it scalding and pour it upon them do the same the next day - when cold take them out and lay them on a Sieve to dry in a warm oven - turn them when one side is dry and Set them in again - when they are dry enough put them in papers.
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Apricot Chips Pare your apricots and cut them in halves and quarters. as you like - to 4 lbs of Apricots put 1 lb of Sugar - put them in your preserving pan with the Sugar and a little water, Set them on the fire and Scald, not boil them when they begin to be soft take them off and put them in an Earthen pot let them stand till next day then take the liquor, make it scalding and pour it upon them do the same the next day - when cold take them out and lay them on a Sieve to dry in a warm oven - turn them when one side is dry and Set them in again - when they are dry enough put them in papers.
Szathmary Culinary Manuscripts and Cookbooks
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