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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 17
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To dry apricot in Quarters or Halves. Take 4 lb of the Quarters or halves, pare them & put them in 3lb of sugar finely beaten, strew some upon them as you pare them, add the rest afterward to cover them, let them lay 4 or 5 Hours; then set them in a slow Fire till the Sugar is melted; then boil them (but not too fast) till they are tender, taking out those that are first tender & putting them in again let them have a boil together; then lay a Paper close to them & let them stand a Day or two; then scald them well & let them lay a Day or two in y/e syrup; lay them on earthen Plates with as little syrup to them as you can, turning them every Day till they are dry; then lay them between Papers in Boxes.
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To dry apricot in Quarters or Halves. Take 4 lb of the Quarters or halves, pare them & put them in 3lb of sugar finely beaten, strew some upon them as you pare them, add the rest afterward to cover them, let them lay 4 or 5 Hours; then set them in a slow Fire till the Sugar is melted; then boil them (but not too fast) till they are tender, taking out those that are first tender & putting them in again let them have a boil together; then lay a Paper close to them & let them stand a Day or two; then scald them well & let them lay a Day or two in y/e syrup; lay them on earthen Plates with as little syrup to them as you can, turning them every Day till they are dry; then lay them between Papers in Boxes.
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