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Apricots, To Preserve (Whole or in Halves)

Name: Apricots, To Preserve (Whole or in Halves)
Yield: 16 servings
Ingredients: four pounds of fine apricots; one quart of water; four pounds of loaf sugar; a tablespoonful of cold water

From Cassell's dictionary of cookery, 1892

Serves 16

This method can be used for other fruits.

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

799Calories

6 gProtein

207 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories799 kcal

Protein5.6 g

Carbohydrates207 g

Fiber0 g

Sugars113 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium18 mg

Potassium2101 mg

Calcium72 mg

Iron7.2 mg

Magnesium72 mg

Phosphorus178 mg

Zinc1.1 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A718 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.1 mg

Folate4.5 mcg

Choline0 mg

Caffeine0 mg

Water69 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 170. The excerpt below is the record exactly as published.

Apricots, To Preserve (AVhole or in Halves). — Take four jjounds of fine apricots which are not fully ripe. Let them be gathered, if possible, in the morning, when the sun is on them, as the flavour is then much the best; make a small slit with a knife at the end where the stalk has been, and push the stone gently out. If they are to be preserved in halves, the stone can be easily removed. Throw them into cold water, and simmer them gently until they feel soft when a pin is pushed through them. Take them out and put them in fresh cold water. Put into a preserving-pan one quart of water and four pounds of loaf sugar. Put it on a moderate fire, and stir it until the sugar is dissolved. When it boils, put in a table- spoonful of cold wat

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