Apricot Cheese

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Weigh an equal quantity of pared fruit and sugar.
  2. Wet the sugar a very little.
  3. Let it boil quickly, or the colour will be spoiled.
  4. Blanch the kernels and add to it.
  5. Twenty or thirty minutes will boil it.
  6. Put it in small pots or cups half filled.
Original Text
Apricot Cheese. Weigh an equal quantity of pared fruit and sugar: wet the latter a very little, and let it boil 195quickly, or the colour will be spoiled: blanch the kernels, and add to it. Twenty or thirty minutes will boil it. Put it in small pots or cups half filled.
Notes
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