2 cup uncooked,dried apricots
4 package unflavored gelatine
2 cup sugar
1/4 cup orange juice
2 tsp grated orange rind
Directions
1. Line 8 X 8 X 2" pan with waxed paper. 2. Cook apricots as directet;
drain; reserve 1 cup liquid. 3. Puree apricts in blender; measure 1
cup. 4. Soften gelatine in 1/2 cup cold water. 5. In 1 quart
saucepan, heat reminding apricot liquid. 6. Add suggar and bring to a
boil. 7. Add sugar, bring to a boil. 8. Add gelatine, orange juice
and rind. Boil gently for 20 min. 9. Remove from heat, add apricots.
Mix well. 10. Pour into pan; allow to set, cut into squares;
roll in powdered sugar.
Out of Good Housekeeping Christmas cookbook
typed by Brigitte Sealing
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============== ==== Packet: CYBERLM Date: 12-11-94 (06:47) Number: 98
From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Holiday
Appetizers Conf: (32) KN-TheFirstC
Servings: 3 dozen
Apricot-Confection Squares Recipe brought to you by Recipe Ideas
Categories: Candy; Cookie; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into ancient history, in fact as far back into history as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these old recipes were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As our culinary historical trip moves to more modern times there are two interesting books published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian curry that we all know today, but instead accounts of the types of food on the tables of the rich and wealthy people of the period. Over the following few centuries, the powerful families of the West competed with each other to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes to allow everyone to enjoy them. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Apricot Confection Squares recipe.
