PRESERVED APRICOTS(Preserving And Bottling.) - (The Jewish Manual)
Halve and pare ripe apricots, or if not quite ripe, boil them till the
skin can easily be removed. Lay them in a dish hollow downwards,
sift over them their own weight of white sugar, let them lay for some
hours, then put the fruit, with the sugar and juice into a preserving
pan, and simmer till the fruit is clear, take it out, put it carefully
into pots, and pour over the syrup.
This receipt will serve as a guide for preserved nectarines, peaches,
plums, gages, &c. A few of the kernels should always be put in with
the fruit, as they improve the flavor of the preserve.
Viewed 2972 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
To Stew Duck With Green Peas.
Rich Plum Cake.
Lamb And Sprew.
See Blankette Of Veal.
To Pickle Melon Mangoes.
Cutlets In Brown Fricassee.
Miroton Of Veal.
|Home Made Cookies.ca|