TAKE Apricocks before the Stones are very hard ; wet them, and lay them in a coarse Cloth ; put to them two or three large Handfuls of Salt, rub them ‚till the Roughness is off, then put them in scalding Water ; set them over the fire ‚till they almost boil, then set them off the Fire ‚till they are almost cold ; do so two or three Times ; after this, let them be close cover’d ; and when they look to be green; let them boil ‚till they begin to be tender ; weigh them, and make a Syrup of their Weight in Sugar, to a Pound of Sugar allowing half a Pint of Water to make the Syrup ; let it be almost cold before you put in the Apricocks ; boil them up well ‚till they are clear ; warm the Syrup daily, ‚till it is pretty thick. You may put them in a Codling-Jelly, or Harshorn Jelly, or dry them as you use them.
Marlene Ernst (Transkription): "To preserve green Apricocks", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 002,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-preserve-green-apricocks (22.01.2022).
Datenbankeintrag erstellt von Marlene Ernst.