1 no ingredients
Directions
"Take freshly gathered Apricots not too ripe; to Half their Weight
of loaf Sugar, add as much Water as will cover the Fruit; boil and
skim it: then put in the Apricots, and let them remain five or six
Minutes; take them up without Syruup, and ;ay them on Dishes to cool;
boil the Syrup till reduced one Half; when the Apricots are cold, put
them in Bottles, and cover them with equal Quantities of syrup and
French Brandy. If the Apricots be clingstone, they will require more
scalding." Source: Mrs. Mary Randolph's Virginia Housewife, 1831
Posted on Cooking Echo by Karl Lembke on 12-26-92
MM by Cathy Svitek
Servings: 2 servings
Apricots In Brandy Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Fruit
The History of Recipes
We are able to read the history of meal recipes way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these early records were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of ancient tablets in Sumerian which describe the baking 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 tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also describes how the ancient Romans were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including coriander, basil and rosemary. These new foods and spices caused an eruption in recipe books, the majority of which are now in private cookery archives. The revolution that is television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Apricots In Brandy recipe.
