Apricots, to preserve whole

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Gather the fruit before it is too ripe, and to one pound put three quarters of a pound of fine sugar.
  2. Stone and pare the apricots as you put them into the pan; lay sugar under and over them, and let them stand till next day.
  3. Set them on a quick fire, and let them just boil; skim well; cover them till cold, or till the following day; give them another boil; put them in pots, and strew a little sugar over them while coddling, to make them keep their colour.
Original Text
Apricots, to preserve whole. Gather the fruit before it is too ripe, and to one pound put three quarters of a pound of fine sugar. Stone and pare the apricots as you put them into the pan; lay sugar under and over them, and let them stand till next day. Set them on a quick fire, and let them just boil; skim well; cover them till cold, or till the following day; give them another boil; put them in pots, and strew a little sugar over them while coddling, to make them keep their colour.
Notes
—