Apricot Cheese

Ingredients

• 1 lb. of apricots
• 1 lb. of sugar

Method

1. 1

   Wipe apricots, cut into pieces, boil to a pulp, add sugar, and boil until golden brown.

2. 2

   Pour into molds and cover.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 370. The excerpt below is the record exactly as published.

APRICOT CHEESE.— Wipe apricots, AW^%^\ cut them into pieces, and take equal quanti- ties by weight of apricots and sugar; wipe the inside of the preserving pan with fine salad oil, put in the fruit, and boil it to a pulp, stirring all the time: add the sugar, continue to stir, and boil sharply till it is a golden brown; it will cling to the spoon when done, and leave the pan clear. Pour Aiim (n> it into small molds and cover. It takes about 6 hours to make. Some people blanch and shred the and add them. kernels. 500 FRUIT PASTES The Apbioot is a native of Armenia, and belongs to the same species as the plum. Its delicious fruit much resembles the peach. It only keeps a short time, and is either eateu fresh or is made into preserves or jelly. It has sometimes been condemned for its laxative qualities, but this may have been caused by eating the fruit when unripe, or in too great quantities. Delicate persons should use a lib- eral quantity of powdered sugar with them if they eat them uncooked. The ker- nels are sometimes used for the same purposes as almonds. Apricots contain rather less water, and more sugar and pectine than peaches. ALMACK CHEESE — Split 4 doz. plums, and take out the stones; pare, core, and slice 2 doz. pears and 2 doz. apples; put the whole in layers into a stone jar, and put them into a cool oven; when suffi- ciently tender press them through a coarse sieve into a preserving pan, and stir in 1 lb. of sugar

Cook this with the app: pantry check, scaling, and the assistant.