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American cookbook, 1759
Page 21
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To make Marmalad of Abricots. Take yoe Abricots, pare them, put them into a skilver Tankard, put them in a skillet of hote water, & let them boile two houres: then poure them into a strainer: let the thinnest runne from them, bray through the Strainer the thick: For every pound of Batter, take a bare pound of Sugar. Put 3 parts of yoe Sugar into the Skillet: Put to it 7 or 8 spoonefulls of water: then cleere it on the fire; & put in yoe Batter, & boile it, till it will come from the skillet. You must beate your other Sugar, & straw it in at sundry times, as it boileth. To make Past, you must dry it a litle on the fire. It must bee with refined Sugar.
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To make Marmalad of Abricots. Take yoe Abricots, pare them, put them into a skilver Tankard, put them in a skillet of hote water, & let them boile two houres: then poure them into a strainer: let the thinnest runne from them, bray through the Strainer the thick: For every pound of Batter, take a bare pound of Sugar. Put 3 parts of yoe Sugar into the Skillet: Put to it 7 or 8 spoonefulls of water: then cleere it on the fire; & put in yoe Batter, & boile it, till it will come from the skillet. You must beate your other Sugar, & straw it in at sundry times, as it boileth. To make Past, you must dry it a litle on the fire. It must bee with refined Sugar.
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