Past of Apricocks
From The closet of Sir Kenelm Digby Knight opened, 1910
Similar methods can be applied to raspberries or currants.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 147. The excerpt below is the record exactly as published.
past of Apricocks (which is both very beautiful and clear, and tasteth most quick of the fruit) thus. Take six pound of pared and sliced Apricocks, put them into a high pot, which stop close, and set it in a kettle of boiling water, till you perceive the flesh is all become an uniform pulp ; then put it out into your preserving pan or pos- senet, and boil it gently till it be grown thick, stirring it carefully all the while. Then put two pound of pure Sugar to it
Cook this with the app: pantry check, scaling, and the assistant.