Ingredients
4 cup apricots, chopped
2 cup prune plums, chopped
2 tsp sugar
Directions
Wash, pit and chop fruit. Puree in blender with sugar. Yields 3 1/2
to 4 cups. Prepare 15 1/2 x 10 1/2 inch cookie sheet or jelly roll
pan by covering with plastic wrap and securing with masking tape.
Pour puree evenly over the plastic. Place in full sunlight. Drying
time depends on the fruit, temperature and sunlight.
If not quite dry after the first day, bring indoors overnight and
continue drying the next day. It may take up to 24 hours. Drying may
be finished in the oven if weather is unsuitable for sun drying.
Pre-heat oven to the lowest setting 150F. Turn off. Set puree in
middle. Occasionally reheat to maintain warmth.
The leather is ready when it peels easily from the plastic. To store,
roll in the plastic wrap, then in a sealed bag. At room temperature
it will keep one month. In the fridge, 3 months. 27 servings
1 serving strip 6x1 inch, contains 21 calories 1/2 fruit & veg.
choice.
Source: Enjoy BC Fruit the Diabetic Way by Elaine Johnston 1982 BC
Tree Fruits Ltd, Sun-Rype Products Ltd.
Shared but not tested by Elizabeth Rodier Sept 93
Servings: 27 servings
B.c. Plum-Cot Leather Recipe brought to you by Recipe Ideas
Categories: Diabetic; Fruit
The History of Recipes
Historians have proved the existence of recipes far back into the far past, in truth as far as the Egypt of the Pharoahs, and maybe further still. In practice though, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in the Sumerian language which show 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 those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius informs us how the ancient Romans used many herbs, including a few you will know for example basil, fennel and asafoetida. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including spices like basil and coriander. These new foods and spices prompted a surge in manuscripts on cooking, some of which are now in academic collections. Over the next few centuries, the powerful and rich houses strove to offer the most extravagent meals, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and publishing the recipes of their peers. By the arrival of the twentieth century, cook books were greatly in demand as a result of more people being able to read, people having increased leisure time and disposable income. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this B.c. Plum Cot Leather recipe.
