Stewed Dried Apricots

Ingredients

• one pound of dried apricots
• one quart of cold water
• three pints more of cold water
• one heaping teacup of sugar

Method

1. 1

   Wash the dried apricots in three cold waters.

2. 2

   Soak in a crock covered with cold water overnight.

3. 3

   The next morning, put them in a preserving kettle with the soaking water and add three pints more of cold water and sugar.

4. 4

   Boil and stew steadily for one and a half hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 191. The excerpt below is the record exactly as published.

STEWED DRIED APRICOTS Wash in three cold waters one pound of dried apricots. Put into a crock and cover them with cold water, which will be near one quart. Soak overnight. Next morning put into a good-sized preserving kettle with the water in which they have soaked. Add three pints more of cold water and one heaping teacup of sugar. After they begin to boil, stew them steadily and slowly one full hour and a half. The richness of fruit comes by slow boiling. Dried fruits are improved by stewing a long time, and gently. These directions may be followed and the sugar omitted if a sour apricot sauce is wished. STEWED CRANBERRIES Take one quart of cranberries, wash them in cold water, pour this off and put them in a porcelain-lined saucepan and pour over enough cold water barely to cover them. Stir in one small teaspoon of soda, without dissolving it in water. When the berries boil the soda will foam. When it stops foaming, add one teacup of sugar. Boil slowly, and when the cranberries are half done, mash them with the back of a spoon. Let them continue to boil about one hour, and when clear and rich they are done. Pour out into a crock or large bowl, and stir once in a while to prevent a scum forming over the top. BAKED PEARS A JEWISH RECEIPT Peel the pears and stick a couple of cloves in each pear. Put in an earthenware baking dish, sweeten to your taste, add water to afford plentiful juice in baking, and bake in a moderate oven till the pears are tender. Dip up the water in the pears now and then as they are baking. STEWED DRIED PRUNES Select a pound of medium-sized prunes. Wash them in three cold waters. Put them in a crock and cover with cold STEWED FRUITS 351 water overnight. In the morning put them in a preserving kettle with the water they were soaked in. Add two more quarts of cold water

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