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English cookbook, 1750-1780
Page 106
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106 To Make Apricots Cakes Take ye Largest and Smoothest Pare Boyle them in Water till they are very Tender then Pressing out ye Pulps put to it an Equal Weight of Sugar Set them over a gently Fire and Keep them Continualy Stirring, when you can see ye Bottom of ye Pan they are Enough then Put ym with [Cards?] Sew'd round then Dust them over wth fine Sugar Let them 2 or 3 days turn them then if they be can dyed take them out of y3 Cards Dust them with Sugar again often turning them Let them Dry for use in a gently Heat -
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106 To Make Apricots Cakes Take ye Largest and Smoothest Pare Boyle them in Water till they are very Tender then Pressing out ye Pulps put to it an Equal Weight of Sugar Set them over a gently Fire and Keep them Continualy Stirring, when you can see ye Bottom of ye Pan they are Enough then Put ym with [Cards?] Sew'd round then Dust them over wth fine Sugar Let them 2 or 3 days turn them then if they be can dyed take them out of y3 Cards Dust them with Sugar again often turning them Let them Dry for use in a gently Heat -
Szathmary Culinary Manuscripts and Cookbooks
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