To Make Apricock-paste Recipe

Mrs. Mary Eales's Receipts

Take two Pound of Apricocks par'd, and a Pound of Sugar fine beaten,

let them lye in the Sugar 'till it is melted; then boil it well and

mash it very small; put to it two Pints of Codling-Jelly; let it

boil together; and to a Pound of it put a Pound and a Quarter of

sifted Sugar; let your Paste boil before you put your Sugar to it,

then let it scald 'till the Sugar is melted; fill it in Pots, and

dry it in the Stove, turning it as other Paste.

Vote

fruit

fruit

fruit

fruit

fruit

fruit

fruit

fruit

Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Spanish-butter

To Dry Apricocks

To Make Barley-cream

To Make Raw-almond Or Ratafea-cream

To Make Clouted-cream

To Make White Quince-marmalet

To Dry Amber Or Any White Plums

To Make Blamange

To Make Caramel

To Make A Trifle

To Make Red Plum-paste

To Candy Cowslips Or Any Flowers Or Greens In Bunches

To Make All Sorts Of Sugar-paste

To Make Currant-paste Either Red Or White

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Little Round Ratafea-puffs

To Dry Black Pear-plums Or Muscles Or The Great Moguls

To Make White Pear-plum Clear-cakes

To Make Sack-posset Or Sack-cream

To Make Orange Or Lemmon Clear-cakes

To Make All Sorts Of Sugar-puffs

To Make Almond-paste Either Bitter Or Sweet: The Bitter Are Ratafea

To Preserve Or Dry Nutmeg-peaches

To Make Orange-halves Or Quarters With The Meat In Them

To Make Honeycomb-cakes Of Orange-flower-violet Of Cowslips

To Make Long-biscuit

To Make Apple-jelly For All Sorts Of Sweet-meats

To Make Pistato-cream

To Make Quince-paste

To Make Chocolate-cream