For the receipt (recipe), Too Dry Apricocks, the Apricocks must be scalded and then heated twise and heat them throuly but not boyle them at all. After the second scalding, the apricots are drained before thay bee Laid out.
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Posted in Apricots, culinary history, drying, food, food history, Food preservation, Preserving with sugar, receipts, recipes | Tags: culinary history, food, food history, Food preservation, foodways
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