Apricot Jumbles. — Pom- boiling water
ovsi" the apricots and let them remain until
they are soft, then remove the stones, and
day the fruit in a pan over the fire, or in
an oven. Then beat it into a stiff paste
with an equal weight of sugar, roU it into
lengths, tie the lengths into knots, and preserve
for use in a diy jjlace. If it is mshcd, these
jumbles may be coloured red by the addition of
a Uttle cochineal to the fruit pulp.
Apricot Marmalade. — Peel, quarter,
and stone foui' pounds of ripe apricots, and put
them into a preserving-pan, without either
water or sugar, and let them boil gently, stir-
ring continually, until the fruit is reduced to a
pulp. Then add three pounds of sugar, and a
few of the kernels✪ Apricot Marmalade blanched and halved, and
boil once more. Put into jars, cover the fruit
■^\'ith an oiled paper, and fasten over each jar a
piece of thin paper dipped in gum-water. When
dry it \iill be tight and hard. Time to boil
with the sugar, twenty minutes. Sufficient for
foiu- or five jars. Probable cost, 4s.
Apricot Marmalade (another way).—
Take five pountls of ripe apricots — so ripe that
they can be halved with the fingers : pare,
stone, and sUce them, and strew over them five
poimds of sifted sugar. Let them remain twelve
hours. Then boil sugar, jmce, and fruit very
gently, and when done, place in jars, which
must be made perfectly air-tight. Time to boil,
half an hour. Probable cost, os. 6d. Sufficient
for five or six one-pound jars.
Apricot Paste. — Peel and stone some apri-
cots, and put them into a dish in a warm oven;
cover the fruit with another dish, and let them,
remain until they are tender ; then take them
out and let them get cold. \\Tien this is done,
take the same weight of powdered loaf sugar as
there was fruit, and moisten it -with a small
quantity of water ; boil it until ready to candy,
and then mix the apricots with it; stir the
syrup continually, and boil it until it becomes
of the consistency of marmalade. Make this
paste into the shape of apricots, and put it
in a warm place. When diy it will be
found veiy transparent. Time to boil the sugar
and fruit, half an hour.
Apricot Paste (another way). — Spread
apricot marmalade on shallow tins, and dry it
gradually in a slow oven. When nearly dry,
cut it into slips or ornamental shapes.
Apricot Paste (another way). — Peel the
apricots, boil them gently until tender; drain
them, and beat them into a pulp. Boii the
pulp with half its weight of crushed loaf
sugar, until it becomes thick and clear.
Take the same quantity of sugar, boil it
with a little water until ready to candy, and
mix it A^dth the pulp, but take care not to allow
it to boil. Poui' this paste into jars, and place
them in a warm oven until it candies; then
take out the candied pulp and dry it on plates.
Time to boil, about half an hour.
Apricot Paste, Green. — Scald the
apricots, beat them up, and strain the soft pulp.
Mix it -with syrup containing twice the weight
of the fruit in loaf sugar, and let it boil for a
short time , then remove it from the fire, and
when cold pour it into moulds. Time to boil,
twenty minutes.
Apricot Pie.— Pare, stone, and halve the
apricots. Place them in a pie-dish, piling them
I
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APR
(27)
APE,
✪ Apricot Pie
Page 164 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Apricot Jumbles. — Pom- boiling water
ovsi" the apricots and let them remain until
they are soft, then remove the stones, and
day the fruit in a pan over the fire, or in
an oven. Then beat it into a stiff paste
with an equal weight of sugar, roU it into
lengths, tie the lengths into knots, and preserve
for use in a diy jjlace. If it is mshcd, these
jumbles may be coloured red by the addition of
a Uttle cochineal to the fruit pulp.
Apricot Marmalade. — Peel, quarter,
and stone foui' pounds of ripe apricots, and put
them into a preserving-pan, without either
water or sugar, and let them boil gently, stir-
ring continually, until the fruit is reduced to a
pulp. Then add three pounds of sugar, and a
few of the kernels blanched and halved, and
boil once more. Put into jars, cover the fruit
■^\'ith an oiled paper, and fasten over each jar a
piece of thin paper dipped in gum-water. When
dry it \iill be tight and hard. Time to boil
with the sugar, twenty minutes. Sufficient for
foiu- or five jars. Probable cost, 4s.
Apricot Marmalade (another way).—
Take five pountls of ripe apricots — so ripe that
they can be halved with the fingers : pare,
stone, and sUce them, and strew over them five
poimds of sifted sugar. Let them remain twelve
hours. Then boil sugar, jmce, and fruit very
gently, and when done, place in jars, which
must be made perfectly air-tight. Time to boil,
half an hour. Probable cost, os. 6d. Sufficient
for five or six one-pound jars.
Apricot Paste. — Peel and stone some apri-
cots, and put them into a dish in a warm oven;
cover the fruit with another dish, and let them,
remain until they are tender ; then take them
out and let them get cold. \\Tien this is done,
take the same weight of powdered loaf sugar as
there was fruit, and moisten it -with a small
quantity of water ; boil it until ready to candy,
and then mix the apricots with it; stir the
syrup continually, and boil it until it becomes
of the consistency of marmalade. Make this
paste into the shape of apricots, and put it
in a warm place. When diy it will be
found veiy transparent. Time to boil the sugar
and fruit, half an hour.
Apricot Paste (another way). — Spread
apricot marmalade on shallow tins, and dry it
gradually in a slow oven. When nearly dry,
cut it into slips or ornamental shapes.
Apricot Paste (another way). — Peel the
apricots, boil them gently until tender; drain
them, and beat them into a pulp. Boii the
pulp with half its weight of crushed loaf
sugar, until it becomes thick and clear.
Take the same quantity of sugar, boil it
with a little water until ready to candy, and
mix it A^dth the pulp, but take care not to allow
it to boil. Poui' this paste into jars, and place
them in a warm oven until it candies; then
take out the candied pulp and dry it on plates.
Time to boil, about half an hour.
Apricot Paste, Green. — Scald the
apricots, beat them up, and strain the soft pulp.
Mix it -with syrup containing twice the weight
of the fruit in loaf sugar, and let it boil for a
short time , then remove it from the fire, and
when cold pour it into moulds. Time to boil,
twenty minutes.
Apricot Pie.— Pare, stone, and halve the
apricots. Place them in a pie-dish, piling them
I
r /•t
APR
(27)
APE,