Bottled Apricots and Similar Fruits
From The "Queen" cookery books: Pickles and Preserves, 1902
Use fruit at its peak ripeness.
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.
good, wicle-mouthed, very clean and dry bottles ; fill these with fruit, then into each bottle shake lightly about ^lb. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.