Dried Apricots

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Pare and stone the apricots, and then put them into a preserving-pan.
  2. Pound and sift half a pound of double-refined sugar, strew a little among them, and lay the rest over them.
  3. When they have been twenty-four hours in this state, turn them three or four times in the syrup, and then boil them pretty quick till they look clear.
  4. When they are cold, take them out, and lay them on glasses.
  5. Then put them into a stove, and turn them the first day every half hour, the second day every hour, and so on till they are perfectly dry.
  6. Put them into boxes covered, and set them by for use.
Original Text
Dried Apricots. TAKE as many apricots as will amount to about a pound weight, pare and stone them, and then put them into a preserving-pan. Pound and sift half a pound of double-refined sugar, strew a little among them, and lay the rest over them. When they have been twenty-four hours in this state, turn them three or four times in the syrup, and then boil them pretty quick till they look clear. When they are cold, take them out, and lay them on glasses. Then put them into a stove, and turn them the first day every half hour, the second day every hour, and so on till they are perfectly dry. Put them into boxes covered, and set them by for use.
Notes
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