Recipe Manuscript

To Preserve Apricocks

Name: To Preserve Apricocks
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 8
Cuisine: European
Ingredients: 1 kg fresh apricots; 1 kg granulated sugar; Optional: Almond extract (to mimic apricot kernel flavor if desired, as apricot kernels can be toxic in large amounts)

1698

From the treasured pages of Cookbook of Ann Smith, Reading

Written by Ann Smith

Renaissance (1400 - 1700)European Intermediate Dessert Snack Other

Original Recipe • 1698

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Preserve Apricocks

"Take your Apricocks & pare them throughout the stons at the Top of them with a Bodkin Break the shells & take out your Kernells & putt into the Apricocks again then take A bunch sugar as they weigh & beat on very find & strow some of the sugar upon a Earthen Dish or Bason & lay your Apricocks upon it with the part of sugar strowed & strow the rest of your sugar upon them lett them stand all night for the sugar to melt vp putt them in A skillet & sett them stand upon a very soft fired till they be roady then take them up & Lay them in A Dish a cooleing & Boyle the sirrup a little more when they are Cold & the sirrup allmost Cold putt them upon A Glass pott or Glass Jar Together"

Note on the Original Text

Early modern English recipes like this one were written for an audience already familiar with kitchen craft, so instructions are often succinct, with little specification of quantities, temperatures, or timing. Spelling and word usage vary—'Apricocks' is simply an older spelling of 'apricots,' while 'strow' means scatter, and 'sirrup' refers to syrup. The recipe assumes an intuitive sense for how 'soft' a fire should be, and expects the cook to judge readiness by look and feel, rather than precise measurements. Such lively language gives us a vivid taste of the past.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Ann Smith, Reading - Click to view recipe in book

Title

Cookbook of Ann Smith, Reading (1698)

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

Writer

Ann Smith

Era

1698

Publisher

Unknown

Background

Step into the sumptuous kitchens of 17th-century England with Ann Smith’s culinary treasury, where traditional recipes and time-honored techniques invite you to savor the flavors of history. Each page promises a feast of inspiration and a glimpse into the artful dining of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the 1698 manuscript book attributed to Ann Smith, a keen preserver and cook living in late 17th-century England. At this point in time, preserving fruit was both a practical necessity and a display of domestic skill, ensuring the delights of summer fruit could be enjoyed throughout the year. Sugar was an expensive but increasingly accessible commodity, often used in equal measure to fruit for preserves among the well-to-do. Shelling the apricot stones to return their kernels to the fruit was a fashionable touch, adding a subtle almond-like flavor—a nod to the sophisticated culinary techniques and luxury tastes of the era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in Ann Smith's kitchen, one would use a small, pointed tool—a bodkin or skewer—to pierce open the apricots, and a stone cracker or hammer to break open the pits for the kernels. The preserving process would take place in a glazed earthenware dish, before transferring to a heavy brass or copper preserving pan or skillet set over an open hearth or a gently burning coal fire. Finished preserves would be stored in glass jars or pots, an elegant and modern choice for the time.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 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

2.2 lbs fresh apricots
2.2 lbs granulated sugar
Optional: Almond extract (to mimic apricot kernel flavor if desired, as apricot kernels can be toxic in large amounts)

Instructions

Begin by taking fresh apricots (about 2.2 lbs) and peel them carefully.
With a small paring knife or a skewer, split them slightly at the top to remove the stones.
Crack the stones and take out the kernels, then slip each kernel back into its respective apricot.
Weigh your apricots, and prepare an equal weight of granulated sugar (about 2.2 lbs).
Sprinkle a layer of sugar over the bottom of a ceramic or glass dish, arrange the apricots on top, then cover them fully with the remaining sugar.
Cover and let this sit at room temperature overnight to allow the sugar to draw out juice and partially dissolve.
The next day, carefully transfer the apricots and their sugary syrup to a thick-bottomed saucepan or preserving pan.
Gently heat over a very low flame, just enough to soften the fruit, without boiling, until they become translucent and tender.
Remove the apricots and place them on a dish to cool.
Continue simmering the syrup until slightly thickened.
Once both syrup and apricots are nearly cold, return the fruit to the syrup and transfer to sterilized glass jars.
Store in the refrigerator.

Estimated Calories

220 per serving

Cooking Estimates

Preparing the apricots and sugar takes about 30 minutes. Letting the fruit sit overnight takes around 12 hours, but this is hands-off time. Cooking and finishing everything takes another 30 minutes or so. Each serving is about one apricot half with syrup.

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.