Apricots Crystallized

Ingredients

• half a pound of sugar
• one pound of fruit

Method

1. 1

   Take half ripe apricots; dip them in strong, hot soda water; let stay one minute, rub off with a coarse towel and drop into cold water.

2. 2

   Make syrup of half a pound of sugar to one pound of fruit; let boil ten minutes.

3. 3

   Cut apricots in halves, remove seed, put in syrup, boil fifteen minutes, take out of syrup, place on flat dishes and put in sun.

4. 4

   Continue until all have been boiled.

5. 5

   Reboil all until transparent, keeping firm.

6. 6

   After reboiling, let apricots remain in sun all day; next morning make fresh thick syrup, boil fruit a few minutes, take out and put on dishes; keep in sun until dry.

7. 7

   When dry, pack in boxes with oiled paper between layers.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 12. The excerpt below is the record exactly as published.

Apricots Crystallized Take half ripe apricots; dip them a few at a time with a wire dipper, into strong, hot soda water; let them stay one minute, rub them off with a coarse towel and drop them into cold water. Make a syrup of half a pound of sugar to one pound of fruit

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