Photo: Matheus Cenali
Ingredients
- a pound of sugar to a pint of the fruit
- a pound of fruit to a pound of sugar
- a pound of sugar
Directions
1
Grate them ; allow a pound of sugar to a pint of the fruit; after it has been grated, half an hour will cook it sufficiently.
2
APRICOTS. Scald and wipe them dry ; a pound of fruit to a pound of sugar; water sufiicient to make a syrup; boil and take off the skum ; put in the apricots : boil slowly till the fruit is clear.
By Hodgson, Mary, fl. 1855 ·
Recipe sourced from
internet_archive