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 1796 COOKBOOKPRESERVES >  To Preserve Apricots >



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Recipes from American Cookery
 by Amelia Simmons (1796)


To preserve Apricots

Take your apricots and pare them, then stone what you can whole; give them a light boiling in a pint of water, or according to your quantity of fruit; then take the weight of your apricots in sugar, and take the liquor which you boil them in and your sugar, and boil it till it comes to a sirrup, and give them a light boiling, taking off the scum as it rises; when the sirrup jellies, it is enough; then take up the apricots, and cover them with the jelly, and put cut paper over them, and lay them down when cold. Or, take your plumbs before they have stones in them, which you may know by putting a pin thro’ them, then codle them in many waters, till they are as green as grass; peal them and codle them again; you must take the weight of them in sugar and make a sirrup; put to your sugar a pint of water; then put them in, set them on the fire to boil slowly, till they be clear, skimming them often, and they will be very green. Put them up in glasses and keep them for use.


PRESERVES     |     For Preserving Quinces     |     Preserving Quinces in Loaf Sugar     |     For Preserving Strawberries     |     The American Citron     |     White Bullace, Pears, etc     |     To Make Marmalade     |     To Preserve Mulberries Whole     |     Goosberries, Damsons or Plumbs     |     To Preserve Peaches     |     To Preserve Apricots     |     To Preserve Cherries     |     To Preserve Raspberries     |     To Preserve Currants     |     To Preserve Plumbs     |     Strawberry Preserve     |     Apple Preserve     |     Damson Preserve     |     Keeping Apples Thro' Winter     |     To Preserve Bush Beans     |     To Preserve Parsley     |     To Keep Damsons     |     Currant Jelly     |     Preserve Plumbs & Cherries     |     Peach Preserve     |     To Dry Peaches     |     Make Mangoes of Melons     |     To Pickle Barberries     |     To Pickle Cucumbers     |     Brewing Spruce Beer     |     Emptins

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