Apricot Cakes

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Scald the apricots, and as soon as you find the skin will come off, peel them and take out the stones.
  2. Beat the apricots in a marble mortar to a pulp.
  3. Boil half a pound of double refined sugar with a spoonful of water, skim it exceeding well.
  4. Put in the pulp of your apricots, let them simmer a quarter of an hour over a slow fire, stir it softly all the time.
  5. Pour it into shallow flat glasses, turn them out upon glass plates, put them in a stove, and turn them once a day till they are dry.
Original Text
To make APRICOT CAKES. TAKE a pound of nice ripe apricots, scald them, and as soon as you find the skin will come off, peel them and take out the stones, beat them in a marble mortar to a pulp, boil half a pound of double refined sugar, with a spoonful of water, skim it exceeding well, then put in the pulp of your apricots, let them simmer a quarter of an hour over a slow fire, stir it softly all the time, then pour it into shallow flat glasses, turn them out upon glass plates, put them in a stove, and turn them once a day till they are dry.
Notes
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