Recipe Manuscript

Marmarlade Of Apricots

Name: Marmarlade Of Apricots
Prep time: PTPT30M
Cook time: PTPT15M
Yield: 30
Cuisine: European
Ingredients: 2.7 kg ripe apricots (stoned); 2.7 kg granulated sugar (substitute: caster sugar if preferred)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Breakfast Snack

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Marmarlade Of Apricots

"To six pound of ripe apricots stoned, put six pound of good lump sugar beat or sifted through a hair sive, mix all together & let them stand a day or night, then boil them about five or six minutes, & while hot pulp it through a splenter sive, then boil it for six or seven minutes, continueing to take the scum of as it rises, & keep stiring it well from the bottom, then put it Jarrs"

Note on the Original Text

Historical recipes rely on proportion rather than precise measures, often using weights of ingredients, and they expect cooks to have knowledge of basic sugar work. Punctuation and spelling were inconsistent—'marmarlade' for 'marmalade' and 'sive' for 'sieve'—but the instructions remain clear. The recipe assumes familiarity with basic kitchen techniques, omits step-by-step times, and relies on the cook’s observation and experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 18th-century England, around 1720, a period when sugar was becoming increasingly available but still signified a certain level of wealth. Such preserves were often made during the height of the fruit season to capture the short-lived bounty of apricots. The language and method reflect an era when confectionery—especially fruit preserves—was both a domestic art and a sign of refinement. Recipes were shared among genteel households, and the ability to transform fruit into jewel-toned preserves was a point of culinary pride.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 1700s, cooks would have used a large brass or copper preserving pan, wooden spoons for stirring, and a splinter sieve (a wooden frame fitted with crisscrossed strips—often of wood or metal—or sometimes a coarse cloth). They skimmed scum with metal or wooden spoons and stored their preserves in glazed earthenware jars, sealed with parchment and wax.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6 lb ripe apricots (stoned)
6 lb granulated sugar (substitute: caster sugar if preferred)

Instructions

Take 6 lb of ripe apricots, remove their stones, and weigh out an equal amount (6 lb) of good quality granulated sugar.
Crush or sift the sugar to remove lumps.
Mix the apricots and sugar together, cover, and let them stand for 12–24 hours, allowing the sugar to draw out the juices and begin dissolving.
Transfer the mixture to a wide, heavy-based pan, bring to a gentle boil and cook for 5–6 minutes.
While still hot, press the mixture through a fine metal sieve or food mill to remove skins and ensure a smooth purée.
Return the pulp to the pan, bring back to the boil, and cook for an additional 6–7 minutes, skimming off any foam and stirring constantly to avoid scorching.
Ladle the hot marmalade into sterilized jars and seal while hot.

Estimated Calories

120 per serving

Cooking Estimates

Prepping the apricots and sugar takes about 30 minutes, plus 12–24 hours for the sugar to macerate the fruit. Cooking takes around 15 minutes total. Each serving is estimated at 120 calories if you divide the finished marmalade into 30 portions.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.