Apricot Marmalade
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
- eight pounds of sugar
- ten pounds of apricot pulp
- a teaspoonful in a plate
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Use good and ripe apricots.
- It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit.
- Take off the stones, put them on the fire without water and while they boil, stir with a ladle to reduce them to pulp.
- When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp.
- Stir often with the ladle until the mixture acquires the firmness of marmalade, which will be known by putting from time to time a teaspoonful in a plate and seeing that it flows slowly.
- When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pass in.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Ladle
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Sieve