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American cookbook, 1759
Page 12
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To make Marmalad of Abricots. Take Abricots, before they bee ripe, scald them, then pill of the skinns, & stone them, then take the pulp, & weigh it, & take as much fine Sugar, as the pulp doth weigh: Then chopp your Pulp upon a Trencher: so take your Sugar, & put it into a Skillet, with so much faire water, as will dissolve it: & when your syrrop is skimmed, put in your pulp, & boile them till they bee of sufficient height. To make Maccarones. Take a pound of fine Sugar, & a pound of the best Almonds & lay your Almonds in water, & blanch them then pick out all the spotts: then cutt them on a Trencher of a reasonable smallnes: so put them into a stone mortar, & beate them so as they bee all of a finenes, but not so fine, as for Marchpane stuff.
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To make Marmalad of Abricots. Take Abricots, before they bee ripe, scald them, then pill of the skinns, & stone them, then take the pulp, & weigh it, & take as much fine Sugar, as the pulp doth weigh: Then chopp your Pulp upon a Trencher: so take your Sugar, & put it into a Skillet, with so much faire water, as will dissolve it: & when your syrrop is skimmed, put in your pulp, & boile them till they bee of sufficient height. To make Maccarones. Take a pound of fine Sugar, & a pound of the best Almonds & lay your Almonds in water, & blanch them then pick out all the spotts: then cutt them on a Trencher of a reasonable smallnes: so put them into a stone mortar, & beate them so as they bee all of a finenes, but not so fine, as for Marchpane stuff.
Szathmary Culinary Manuscripts and Cookbooks
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