A Boke of Gode Cookery Presents

To make Paste of Apricockes or Peare-plums

PERIOD: England, 17th century | SOURCE: A Daily Exercise for Ladies and Gentlewomen, 1617 | CLASS: Authentic

DESCRIPTION: Candy paste made of apricots or plums

To make Paste of Apricockes or Peare-plums.

Take the fairest of these fruits that you can get, and take out the stones, then boile them softly betwixt two dishes without any liquor, and when they be soft, drie them somewhat drie, then take them off the fire, and put them vpon a sheete of white paper, then boile the weight of the pulp in double refined Sugar vnto a Candie height, with as much Rose-water as will melt it, and put your pulp into the hot Sugar, and if you please: put a graine of Muske into the boiling, and so let it boile vntill it be somewhat stiffe, then fashion it vpon a sheete of glasse in what forme you thinke fit, and so let it drie in a Stoue or warme Ouen, the next day turne it and put it into the Ouen or Stoue againe, and when it is through dry, it will looke as cleare as Amber: so you may vse all kinde of Plums.

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