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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 18
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To preserve ripe Apricots Take the palest Apricots before they are too ripe & pare & stone them & to every lb of Apricots put a lb of fine Sugar pounded & sifted; keep them covered as you do them, & when done put the rest of the Sugar over them & put them by till the next Day; then boil them over a quick Fire, but take care of breaking them, when they are tender & look clear & scum 'd well, set them by for two or three Days; then boil them up again, then take them out of their own Syrup, having ready a Pint of Pippin Jelly with a lb of Sugar boil'd to a strong Jelly; then put in y.r Apricots & let them boil up that the Jelly may taste of them, then put them in Pots for use. you may do the Kernels with them.
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To preserve ripe Apricots Take the palest Apricots before they are too ripe & pare & stone them & to every lb of Apricots put a lb of fine Sugar pounded & sifted; keep them covered as you do them, & when done put the rest of the Sugar over them & put them by till the next Day; then boil them over a quick Fire, but take care of breaking them, when they are tender & look clear & scum 'd well, set them by for two or three Days; then boil them up again, then take them out of their own Syrup, having ready a Pint of Pippin Jelly with a lb of Sugar boil'd to a strong Jelly; then put in y.r Apricots & let them boil up that the Jelly may taste of them, then put them in Pots for use. you may do the Kernels with them.
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