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To dry Apricocks.
Take them when they be ripe, stone them, and pare off their rindes very thin, then take halfe as much Sugar as they weigh, finely beaten, and lay them with that Sugar into a silver or earthen dish, laying first a lay of Sugar, and then of Fruit, and let them stand so all night, and in the morning the Sugar will be all melted, then put them into a Skillet, and boyle them apace, scumming them well, and as soon as they grow tender take them off from the fire, and let them stand two dayes in the Syrupe, then take them out, and lay them on a fine plate, and so dry them in a Stove.

Author

The Project Gutenberg EBook of A Book of Fruits and Flowers, by Anonymous Published in 1653

Posted on

Tuesday 3 March 2020

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• Natural History / Plants

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