DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

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Page 22

Marmalad of Abricots.
Pare, & stone them, put them into a Gallypot, which holds three pints, & put to them 3 spoonefulls of running-water: & put to the Abricots 2 ounces of Sugar, a lay of Sugar, & a lay of Abricots: Ty up yoe Pott with paper: Salt it into a pott of hott seething water. Let it boile an houre; then poure the liquour through a Strainer, Bray the papp of the Abricots through a Strainer. And take to a pound of the Papp, a pound wanting an ounce of fine Sugar. Put to it 8 spoonefulls of water: Sett on the fire: stirre it well, & put to it the past of Abricots, with the third part of the Sugar, & let it boile a great pace, strowing in the Sugar by litle, & litle. When it comes from the bottome of the Skillet, it is enough. Then put it into Boxes, rubbing the bottomes with Sugar.

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Marmalad of Abricots. Pare, & stone them, put them into a Gallypot, which holds three pints, & put to them 3 spoonefulls of running-water: & put to the Abricots 2 ounces of Sugar, a lay of Sugar, & a lay of Abricots: Ty up yoe Pott with paper: Salt it into a pott of hott seething water. Let it boile an houre; then poure the liquour through a Strainer, Bray the papp of the Abricots through a Strainer. And take to a pound of the Papp, a pound wanting an ounce of fine Sugar. Put to it 8 spoonefulls of water: Sett on the fire: stirre it well, & put to it the past of Abricots, with the third part of the Sugar, & let it boile a great pace, strowing in the Sugar by litle, & litle. When it comes from the bottome of the Skillet, it is enough. Then put it into Boxes, rubbing the bottomes with Sugar.