Apricots In Brandy Recipe

Ingredients

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


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It is possible to follow the history of `recipes` back into distant history, at least as far back as early Egypt, and possibly even further than that. Interesting though that is, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.

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Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cooking, such as coriander, parsley, and basil. The introduction of these new culinary ideas prompted an increase in recipe manuscripts, most of which are kept safe in academic collections.

The arrival of television brought us TV cookery programs and the demand for the accompanying recipe books.

And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on this recipe site.

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