To bake Apricocks green
PERIOD: England, 17th century | SOURCE: The whole Body of Cookery Dissected, 1661 | CLASS: Authentic
DESCRIPTION: A pie made of green apricots
To bake Apricocks green.
Take young green Apricocks, so tender that you may thrust a pin through the stone, scald and scrape the outside, oft putting them in water as you peel them till your Tart be ready, then dry and fill the Tart with them, and lay on good store of fine Sugar, close it, and bake it, scrape on Sugar, and serve it up: before you close it, cut your lid in branches, or works, that it may look somewhat open, and it will look the greener.
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