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 1796 COOKBOOK >  TARTS >  Cranberries or Apricots >
 

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Recipes from American Cookery
 by Amelia Simmons (1796)

TARTS
Cranberries or Appricots

Cranberries: Stewed, strained and sweetened, put into paste No. 9, add spices till grateful, and baked gently.

Appricots: must be neither pared, cut or stoned, but put in whole, and sugar sifted over them, as above.

 

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