Recipe Manuscript

To Dry Apreacocke

Name: To Dry Apreacocke
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 10
Cuisine: European
Ingredients: Fresh apricots (as desired; for example, 1 kg); White granulated sugar (use half the weight of apricots; e.g., 500 g for 1 kg fruit)

1672

From the treasured pages of Cookbook of Constance Hall

Written by Constance Hall

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1672

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Dry Apreacocke

"Take your Apreacocks, pare and stone them, then way lo them half their weight in Double refin'd sugan, and let them stand till the sugar is all melted, and then set them on the fire, and let them Boyte till they lages very thick and then set them by in the syrup 4 days but be sure your Apreacocks be cover'd with the syrup, and lay them to dry in the sun or put them into the stove."

Note on the Original Text

The recipe is written without precise measurements or timing, reflecting a time when cooks relied on their senses and experience rather than rigid instructions. Ingredients like 'Double refin'd sugan' mean the finest, whitest sugar available, and 'Boyle till they lages very thick' refers to simmering until the syrup turns viscous. Old spellings such as 'Apreacocke' (apricot), and 'Boyle' (boil) are typical, with abbreviations and non-standard phrasing adding to the charm—and challenge—of interpreting historic manuscripts.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Constance Hall - Click to view recipe in book

Title

Cookbook of Constance Hall (1672)

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

Writer

Constance Hall

Era

1672

Publisher

Unknown

Background

A spirited foray into 17th-century kitchens, this collection by Constance Hall brims with the flavors, secrets, and delicacies of Restoration-era England—perfect for cooks keen to revive a dash of history in their modern menus.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 1672, recorded by Constance Hall—a time when preserving fruit through candying and drying was both a culinary art and a necessity in English households. Sugar was a prized (and expensive) ingredient, reserved for delicacies and preserving seasonal bounty. Such recipes were often found in the handwritten household books of well-to-do families, reflecting both the availability of imported sugar and the increasing interest in elaborate sweetmeats for entertaining guests.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, apricots would be peeled with small knives and stoned by hand. The sugar and fruit would be mixed in large earthenware or pewter bowls, then boiled gently in broad shallow pans over a wood or coal fire. After soaking, the fruit was dried in wooden racks or on woven trays, either set in the sun outside or in a warm drying closet or 'stove'—an early heated room or chamber.

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

Fresh apricots (as desired; for example, 2 pounds)
White granulated sugar (use half the weight of apricots; e.g., 1 pound for 2 pounds fruit)

Instructions

To make these candied apricots the 17th-century way, start by peeling and removing the stones from fresh ripe apricots.
Weigh your prepared fruit, then use an equal amount of white granulated sugar, at half the weight of the fruit.
(For instance, if you have 2 pounds of apricots, use 1 pound of sugar.) Layer the apricots with the sugar in a bowl and let them sit until the sugar draws out fruit juices and dissolves, making a syrup.
Then, gently cook everything over medium-low heat, stirring often, until the syrup thickens and the apricots become translucent and glossy.
Let them soak and steep, fully immersed in this syrup, for 4 days to absorb flavor and preserve their form.
After this rest, carefully spread the apricots onto a rack or parchment, and either lay them in the sun to dry or finish them in a low oven (about 175°F) until they become firm and leathery.
Store your dried candied apricots in an airtight container.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 30 minutes to prepare the apricots and layer them with sugar. Cooking on the stove takes 30 more minutes. The apricots soak in syrup for 4 days, but you do not need to watch them during that time. Drying will take another 4 hours in a low oven or sun. Each serving contains about 120 calories, and the recipe makes 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.