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Green Apricots, Pared, Wet

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Green Apricots, Pared, Wet

Ingredients

Directions

  1. Pare the apricots with a knife and place them in cold water.

  2. Blanch the apricots briefly, then let them cool in the blanching water.

  3. Put the cooled apricots with the same water on low heat to make them green, ensuring the water simmers but does not boil.

  4. When a pin can easily pierce the apricots, remove them and place them in cold water.

  5. Preserve the apricots as previously instructed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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