To preserve green Apricots

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 (5)
For preserving apricots
Instructions (9)
  1. Lay vine or apricot leaves at the bottom of your pan, then fruit, and so alternately till full, the upper layer being thick with leaves.
  2. Fill the pan with spring water, and cover it down, that no steam may come out.
  3. Set the pan at a distance from the fire, that in four or five hours they may be only soft, but not cracked.
  4. Make a thin syrup of some of the water, and drain the fruit.
  5. When both are cold, put the fruit into the pan and the syrup to it.
  6. Put the pan at a proper distance on the fire till the apricots green, but on no account boil or crack.
  7. Remove them very carefully into a pan with the syrup for two or three days.
  8. Pour off as much of the syrup as will be necessary, and boil with more sugar to make a rich syrup, and put a little sliced ginger into it.
  9. When cold, and the thin syrup has all been drained from the fruit, pour the thick over it.
Original Text
To preserve green Apricots. Lay vine or apricot leaves at the bottom of your pan, then fruit, and so alternately till full, the upper layer being thick with leaves; then fill with spring water, and cover down, that no steam may come out. Set the pan at a distance from the fire, that in four or five hours they may be only soft, but not cracked. Make a thin syrup of some of the water, and drain the fruit. When both are cold, put the fruit into the pan and the syrup to it; put the pan at a proper distance on the fire till the apricots green, but on no account boil or crack: remove them very carefully into a pan with the syrup for two or three days, then pour off as much of it as will be necessary, and boil with more sugar to make a rich syrup, and put a little sliced ginger into it. When cold, and the thin syrup has all been drained from the fruit, pour the thick over it.
Notes
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