Recipes > Sauces & Spreads > Marmalades > Marmalade of Apricocks

Marmalade of Apricocks


Take the ripest and stone them and pare them, and beat them in a Mortar, then boil the Pulp in a Dish over a Chafing-dish of Coals, till it be somewhat dry, then take the weight in fine Sugar, and boil it to a Candy height, with some Rosewater, then put in your Pulp, and boil them together till it will come from the bottom of the Skillet, and always keep it stirring, for fear it burn, then put it into Glasses.


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The Queen-like Closet or Rich Cabinet (1672).

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