thin Apricot Chips

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Pare your apricots or peaches, and cut them very thin into chips.
  2. Put the sugar and the apricots into a pewter dish, and set them upon coals.
  3. When the sugar is all dissolved, turn them upon the edge of the dish out of the syrup, and so set them by.
  4. Keep them turning till they have imbibed the syrup.
  5. Be sure they never boil.
  6. They must be warmed in the syrup once every day, and so laid out upon the edge of the dish till the syrup be drank.
Original Text
How to make thin Apricot Chips. PARE your apricots or peaches, and cut them very thin into chips, and take three quarters of their weight in sugar, it being finely fierced; then put the sugar and the apricots into a pewter dish, and set them upon coals; and when the sugar is all dis- solved, turn them upon the edge of the dish out of the syrup, and so set them by. Keep them turning till they have imbibed the syrup; be sure they never boil. They must be warmed in the syrup once every day, and so laid out upon the edge of the dish till the syrup be drank.
Notes
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