To preserve green Apricots

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
for preserving apricots
for tarts
Instructions (14)
  1. Gather apricots before the stones are hard.
  2. Put them into a pan of hard water with plenty of vine leaves.
  3. Set them over a slow fire till they are quite yellow.
  4. Take them out and rub them with a flannel and salt to take off the lint.
  5. Put them back into the pan with the same water and leaves.
  6. Cover them close and set them a great distance from the fire till they are a fine light green.
  7. Take them carefully up, pick out all the bad coloured and broken ones.
  8. Boil the best ones gently two or three times in a thin syrup, letting them be quite cold every time.
  9. When they look plump and clear, make a syrup of double refined sugar, but not too thick.
  10. Give your apricots a gentle boil in this syrup.
  11. Put them into pots or glasses.
  12. Dip paper in brandy, lay it over them, and keep them for use.
for tarts
  1. Take all the broken and bad coloured ones.
  2. Boil them in the first syrup for tarts.
Original Text
To preserve green Apricots. GATHER your apricots before the stones are hard, put them into a pan of hard water, with plenty of vine leaves, set them over a slow fire till they are quite yellow, then take them out and rub them with a flannel and salt to take off the lint, put them into the pan to the same water and leaves, cover them close, set them a great distance from the fire till they are a fine light green, then take them carefully up, pick out all the bad coloured and broken ones, boil the best gently two or three times in a thin syrup, let them be quite cold every time; when they look plump and clear, make a syrup of double refined sugar, but not too thick, give your apricots a gentle boil in it, then put them into pots or glasses, dip paper in brandy, lay it over them, and keep them for use; then take all the broken and bad coloured ones, and boil them in the first syrup for tarts.
Notes
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