1 lb apricot, dried
4 qt water, warm
6 1/2 cup sugar
2 1/4 cup brown sugar
1 1/2 cup raisins
1 tbsp ginger
2 each lemon, thinly sliced
2 each orange, thinly sliced
1/2 cup yeast
Directions
Wash the apricots in several waters and then dry them and cut in
halves. Place in a large crock and pour on the warm water, reserving
1/2 cup of it in which to dissolve the yeast cake. Stir in the
sugars, fruit, raisins and ginger. Then add the dissolved yeast and
mix well. Cover with top of the crock and let stand for thirty days,
stirring the mixture every other day. After thirty days strain the
mixture and bottle. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
Servings: 1 servings
Apricot Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into antiquity, certainly as far into history as the early Egyptians, and possibly even further. In practice though, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and dessert, something we still use today. Aspicius also informs us how the early Romans made use of a wide range of spices, including a few that will be familiar to modern chefs like basil, mint and dill. Over the following few centuries, the powerful families of Europe competed with each other to lay on the most exotic banquets, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books were in high demand, due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Apricot Wine recipe.
