Dried Apricots and Peaches
From Every-day dishes and every-day work, 1897
Avoid overcooking to prevent mushiness.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 34. The excerpt below is the record exactly as published.
Dried Apricots and Peaches. — These fruits, if dried with the skins on, need, in addition to the preparation for cooking recom- mended for dried apples, a thorough rubbing with the fingers, while being washed, to remove the down. Put into boiling water in about the proportion of two parts of fruit to three of water
Cook this with the app: pantry check, scaling, and the assistant.