Recipe Manuscript

To Preserve Green Apricots

Name: To Preserve Green Apricots
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 10
Cuisine: European
Ingredients: 1 kg green apricots (unripe, stones not hard); 2 L filtered or mineral water; 2 handfuls fresh vine (grape) leaves (or sub with cherry or fig leaves if needed); Coarse salt (for cleaning); Flannel cloth (substitute: clean soft cloth or kitchen towel); 500 g caster sugar (for thin syrup); 500 g superfine (double refined) sugar (for final syrup); 50 ml brandy (for sterilizing paper cover); Baking parchment or food-safe paper; 1 egg white (for tart rim sealing)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Advanced Dessert Snack Other

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

To Preserve Green Apricots

"Gather your Apricots before the stones are hard put them into a pan of hard water, with plenty of vine leaves, set them over a slow fire, till the are quite yellow, then take them out & rub them with a flannel & salt to take off the lint, put them into the pan to the same water & leaves, cover them close, set them a great distance from the fire, till the are a fine light green, then take them carefully up, pick all the bad coloured & broken ones out, boil the best gently for two or three times in a thin syrup, let them be quite cold every time, when the look plump & clear, make a syrup of double refined sugar, but not too thick, give your apricots a gentle boil in it, then put them into pots or glasses, dip paper in brandy, lay it over them & keep them for use, then take all the broken & bad ones, & boil them in the first syrup for tarts Beat the white of an egg & rub the rim of your dish with it, & your tarts not boil over in ye oven"

Note on the Original Text

Historically, recipes were written as prose, directed at skilled cooks or household staff already familiar with techniques and expected outcomes. Quantities and timings were rarely precise, with much left to cook’s judgment (‘a gentle boil’, ‘till they are plump and clear’). Spelling reflects 18th-century conventions: ‘Apricocks’ often appears for apricots, and terms like ‘lint’ referred to the soft fuzz on unripe fruit. Abbreviations like ‘ye’ were common and stood for ‘the’ (with ‘y’ representing an old English thorn letter). The result is a narrative recipe—a blend of instruction and culinary wisdom passed down through practice rather than strict measurement.

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 dates to around 1720 in England—an era known for an increased fascination with preserving the fleeting flavors of spring and summer. Sugar was a treasured commodity, and recipes like this showcased both abundance and skill in the wealthy households capable of such luxuries. Preserving green, unripe apricots was a way to extend their season and create an elegant treat for winter desserts or tart fillings. The practice of sealing preserves with brandy-soaked paper predates modern canning but was effective for its time. Apricots were seen as somewhat exotic in Britain in the 18th century. Recipes like these came from households determined to replicate continental sophistication, and they show a blend of culinary creativity and necessity in food preservation before refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The process involved large brass or copper preserving pans, used to gently poach delicate fruits. A hearth or a slow-burning charcoal fire provided the needed low and steady heat, often with adjustable pot-hangers to control temperature. Vine leaves were abundant on estates and added color as well as a touch of tannin, believed to help keep the fruit firm. Flannel cloths and salt were standard cleaning tools for fruit skins. Finally, the preserves would be spooned into glass jars or ceramic pots, sealed with paper dipped in brandy, and stored in cool, dry larders. For tarts, ceramic pie dishes and pastry brushes (or simple feathers or bunches of herbs) applied the beaten egg white to the rims.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

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

2.2 lb green apricots (unripe, stones not hard)
8 1/2 cups filtered or mineral water
2 handfuls fresh vine (grape) leaves (or sub with cherry or fig leaves if needed)
Coarse salt (for cleaning)
Flannel cloth (substitute: clean soft cloth or kitchen towel)
1 lb 2 oz caster sugar (for thin syrup)
1 lb 2 oz superfine (double refined) sugar (for final syrup)
3 tbsp brandy (for sterilizing paper cover)
Baking parchment or food-safe paper
1 egg white (for tart rim sealing)

Instructions

Begin by gathering fresh, green apricots before their stones harden—ideally very young, slightly immature fruit.
Place them in a large pot of cold, mineral-rich (or filtered) water and scatter a generous handful of fresh vine leaves (grape leaves work well) on top.
Gently heat over low power until the apricots turn a yellow hue.
Remove the apricots and rub each with a flannel cloth and a little salt to remove any fuzz.
Return the cleaned apricots, along with the leaves, to the same water.
Cover the pot tightly and place it over very low heat or in a warm area, letting them turn a delicate green.
Carefully remove, discard any bruised or discolored fruit.
Prepare a thin sugar syrup by dissolving caster sugar in water (about 1 part sugar to 2 parts water).
Gently poach the good apricots in this syrup two or three times, allowing them to cool completely between each heating.
When the fruit looks plump and clear, make a new lighter syrup with double-refined sugar (use superfine or caster sugar, not too concentrated) and give the apricots a brief simmer.
Pack the preserved apricots into jars, cover with syrup, then lay brandy-soaked baking parchment over the surface to seal.
Store for future use.
Leftover or damaged apricots can be stewed with the first batch of syrup to make tart fillings.
For your tarts, brush the rims of your baking dishes with beaten egg white before baking to prevent boil-overs.

Estimated Calories

180 per serving

Cooking Estimates

It takes about 20 minutes to gather and clean the apricots and prepare all the ingredients. The cooking and syrup processes together take around 1 hour, as you simmer and cool the apricots two or three times. Each serving contains about 180 calories, and this recipe makes about 10 servings.

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.