Cold Ripe Persimmon

Ingredients

• 1 scruple acid benzoic
• 4 drams chocolate
• 1 lb sugar
• 1 lb evaporated apricot
• 4 quarts water
• 5 lbs sugar
• 2 oz rose water
• Carmine color (to achieve bright persimmon color)

Directions

1. Boil the apricots in water until they swell and soften in a covered porcelain kettle.

2. Pour off the hot water into a gallon bottle and shake until the chocolate is dissolved.

3. Mix 5 lbs of sugar with the apricots, then melt and strain by pressing, washing the residue with a little hot water before discarding.

4. Combine the contents of the gallon bottle with the apricot mixture.

5. When cool, add the rose water and coloring.

6. Serve in tall glasses with plenty of foam-cream if desired.