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Apricot Paste

  • Apricots
  • 1 pound of double-refined sugar
Pare and stone your apricots, and boil them in water till they will mash quite small. Put a pound of double-refined sugar in your preserving pan, with as much water as will dissolve it, and boil it to sugar again; take it off the fire, and put into it a pound of apricots; let it stand till the sugar is melted, then make it scalding hot, but do not let it boil. Then pour it into china dishes, or cups, set them in a stove, and when stiff enough, place them on glass plates. Turn them occasionally, till they become dry.
Submitted by Cassyjean - Torrington, CT Oct 19, 2009
15 min 30 min 45 min


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