then put your Apricocks into that Sugar, and keep it stirring
over the fire, till all the Sugar be melted, but do not let it boil,
then take it from the fire, and stir it till it be almost cold; then put
it in Glasses, and let it have the Air of the fire to dry it.
Marmalade of Apricocks Old Elizabethan
The above Old dessert recipe for Marmalade of
Apricocks is written in totally different way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
Era - Free Educational Resource.
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