A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label apricots. Show all posts
Showing posts with label apricots. Show all posts

Apricots - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Apricots - Preserving And Bottling - Kosher Recipes And Cooking - Food For Shabbat - Homemade


 
PRESERVED APRICOTS.

Halve and pare ripe apricots, or if not quite ripe, boil them till the skin can easily be removed. Lay them in a dish hollow downwards, sift over them their own weight of white sugar, let them lay for some hours, then put the fruit, with the sugar and juice into a preserving pan, and simmer till the fruit is clear, take it out, put it carefully into pots, and pour over the syrup.
This receipt will serve as a guide for preserved nectarines, peaches, plums, gages, &c. A few of the kernels should always be put in with the fruit, as they improve the flavor of the preserve.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore