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Classic
Cook Books
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page 180
To preserve Apricots green.
Take apricots when they are young and tender, coddle them a little, rub them
with a coarse cloth to take off the skin, throw them into water as you do them,
and put them in the same water they were coddled in; cover them with vine-leaves
and white paper, or something more at the top; the closer you keep them, the
sooner they are green; be sure you do not let them boil; when they are green,
weigh them, and to every pound of apricots take a pound of loaf sugar, put it
into the pan, and to every pound of sugar, a gill of water; boil your sugar and
water a little, and skim it, then put in your apricots, let them boil together
till your fruit looks clear, and your syrup thick; skim it all the time it is
boiling, and put them into a pot covered with paper dipped in brandy.
To preserve Plumbs.
Take plumbs before they have stones in them, which you may know by putting a pin
through; coddle them in many waters till they are as green as grass; peel them
and coddle them again: you must take the weight of them in sugar, and make a
syrup put to your sugar a pint of water; then put them in, set them on the fire
to boil slowly, till they be clear, skimming them often, and they will
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Classic
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