"Take freshly gathered Apricots not too ripe; to Half their Weight of loaf
Sugar, add as much Water as will cover the Fruit; boil and skim it: then
put in the Apricots, and let them remain five or six Minutes; take them up
without Syruup, and ;ay them on Dishes to cool; boil the Syrup till reduced
one Half; when the Apricots are cold, put them in Bottles, and cover them
with equal Quantities of syrup and French Brandy. If the Apricots be
clingstone, they will require more scalding." Source: Mrs. Mary Randolph's
Virginia Housewife, 1831
Posted on Cooking Echo by Karl Lembke on 12-26-92
MM by Cathy Svitek
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