Recipe Manuscript

To Preserve Apricocks

Name: To Preserve Apricocks
Prep time: PTPT10M
Cook time: PTPT25M
Yield: 6
Cuisine: European
Ingredients: 450 grams white granulated sugar (hard sugar); 500 milliliters water; 450 grams ripe apricots (weighed after removing stones and peels; allow extra, about 500-550 grams whole apricots, to account for waste); Optional substitute: use white peaches if apricots are unavailable

1650

From the treasured pages of Cookbook of L. Cromwell

Written by L. Cromwell

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1650

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Preserve Apricocks

"R to 1 lb of hard sugar, a pt of water, put them together into the preserving pan, take 1 lb of Apric: allowing wt more you guesse the stones & parings may weigh wch will be one great one or two little ones, stone them & as you pare them, put them into the water & sugar to keep them fro blackening. wn they are all in set them on the fire, but let them boyle leasurely a while, afterwards let them boyle softly till they be tender & herming them some what, wn they are tender take them off & put them into some sweet thing to stand a Day or two. then ye syrup will be grown thin, put them into the pan againe & let them boyle leasurely till they be very tender. then put them into your pot, if your syrup be not very thick boyle it after they be out, till it is thick & scum it, put it to them while 'tis hot & wn they are thorow cold ty them up :/"

Note on the Original Text

The recipe is written in the direct, conversational style of early modern English manuscripts, with spellings reflecting the orthographic freedom of the era—'Apricocks' for apricots, 'boyle leasurely' for slow simmering, and abbreviations like 'wn' for 'when.' Quantities are given by proportion and estimation (guessing the weight of stones and parings), reflecting a time when scales were uncommon in home kitchens. Breaking the recipe into two cooking stages—with a period of rest between—was typical, intended to allow the syrup to penetrate and the fruit to firm up, ensuring an even preserve and brilliant color.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of L. Cromwell - Click to view recipe in book

Title

Cookbook of L. Cromwell (1650)

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

Writer

L. Cromwell

Era

1650

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the 17th century, where L. Cromwell’s collection stirs up a medley of grand flavors and old English culinary traditions—a true feast for culinary historians and curious cooks alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the Cromwell family manuscript, dated to the 1600s—a period renowned for the flourishing of domestic manuscript recipe books in England. Such recipes were generally handwritten by women of the landed gentry, acting as compendiums for household management, medicine, and culinary skill. Preserving fruit in sugar syrup was a way to enjoy summer produce year-round, long before the advent of refrigeration. The method reflects both the luxury of sugar—then a costly ingredient—and the ingenuity of early modern cooks, who prized vibrant color and flavor in their conserves.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Seventeenth-century cooks would have used a brass or copper preserving pan suspended over a wood or coal fire for gentle simmering. Fruit would be prepared with small, sharp paring knives, and stones removed by hand. Once cooked, apricots and syrup would be transferred to glazed earthenware jars or glass pots, then sealed with parchment and tied with string for storage. Modern equivalents include heavy-bottomed stainless steel or enameled pots, digital scales, and glass storage jars with tight lids.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

25 mins

Servings

Ingredients

1 pound (2 1/4 cups) white granulated sugar (hard sugar)
2 cups (16 fl oz) water
1 pound (16 ounces) ripe apricots (weighed after removing stones and peels; allow extra, about 18-20 ounces whole apricots, to account for waste)
Optional substitute: use white peaches if apricots are unavailable

Instructions

To make preserved apricots in the style of the 17th century, begin with 1 pound (2 1/4 cups) of firm white sugar and 2 cups (16 fluid ounces) of water in a heavy-bottomed pan.
Prepare 1 pound (16 ounces) of fresh, ripe apricots by removing the stones and paring the skins, estimating extra fruit to account for the weight lost from stones and peelings (for modern cooks, simply weigh your apricots after stones and skins are removed).
Immediately place the prepared apricots into the sugar-water mixture to prevent discoloration.
Set the pan over low heat and bring to a gentle simmer.
Let the fruit cook slowly until softened but still holding their shape.
Allow them to gently stew until very tender—they should still retain form but be almost translucent.
Remove the apricots and set aside in a clean, nonreactive bowl or jar.
If the syrup has become thin after standing, return it to the pan and boil again until thick, skimming off any foam.
Pour the hot, thickened syrup over the apricots.
Once completely cooled, cover or seal.
Store in the refrigerator or a cool place for best keeping.

Estimated Calories

235 per serving

Cooking Estimates

It takes about 10 minutes to prep the apricots and the syrup. Cooking the fruit until translucent takes about 25 minutes. This recipe makes 6 servings, and each serving has about 235 calories.