Recipe Manuscript

To Dry Apricocks

Name: To Dry Apricocks
Prep time: PTPT20M
Cook time: PTPT20M
Yield: 8
Cuisine: European
Ingredients: 500g fresh ripe apricots (about 6-8 medium fruits); 250g granulated sugar (plus extra for dusting at the end)

1689

From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso

Written by Mary Cruso

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1689

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Dry Apricocks

"Take half a pound of Sugar to a pound of Apricocks; pare ym, thrust out ye stones, lay ym in Sugar all night, then boil ym in ye syrup till they be clear, then set ym by 2 or 3 dayss, turn ym in ye syrup, then take ym out, lay ym on Glasse plates in ye Stove to dry, turn ym every day, till ye Syrup be dryd off from ym, then strew Dust Sugar upon ym; set ym in yor Stove again, till they be dry."

Note on the Original Text

The recipe is written in charming early modern English, using slightly archaic spellings and contractions such as 'Apricocks' for apricots, 'ym' for 'them,' and 'yor' for 'your.' Instructions were brief and assumed a high level of kitchen know-how; cooks would interpret times and textures based on experience. Measurements were typically given in pounds and did not offer precise modern timings or temperatures, relying instead on visual cues like 'till they be clear.' The playful, practical phrasing captures both the pragmatic and social joy of preserving seasonal bounty.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Mary Cruso and Timothy Cruso - Click to view recipe in book

Title

Cookbook of Mary Cruso and Timothy Cruso (1689)

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

Writer

Mary Cruso

Era

1689

Publisher

Unknown

Background

Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 1689, attributed to Mary Cruso, and represents a classic English method for preserving summer fruit before refrigeration existed. In the late 17th century, methods of drying, candying, and preserving were both culinary arts and necessities, showing off sugar's luxurious—and expensive—place at the table. These apricot preserves would have been a prized sweetmeat, served on special occasions or tucked away for the winter. They reflect both the improved availability of sugar in England and the increasing influence of continental confections on English cuisine.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the late 1600s, cooks used simple, sturdy tools: small sharp knives for peeling and paring, a heavy copper or brass pan over a hearth or charcoal stove for simmering, and glass or china plates for drying the fruit. The 'stove' referred to was a warm, airy room or heated cupboard, not the modern range; oftentimes, this was a bread oven with residual heat or a purpose-built drying chamber. Tongs or wooden spoons would have helped with turning the sticky fruit each day, while fine sieves or cloths might have provided protection from insects during the lengthy drying process.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

20 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

1 lb 2 oz fresh ripe apricots (about 6-8 medium fruits)
9 oz granulated sugar (plus extra for dusting at the end)

Instructions

To recreate this 17th-century apricot confection, begin by measuring out 1 pound 2 ounces of fresh ripe apricots and 9 ounces of granulated sugar.
Peel the apricots and remove the stones, then place the fruit in a bowl and cover with the sugar.
Let this mixture sit overnight, allowing the sugar to draw out the juices and begin dissolving.
The next day, place the apricots and all released syrup in a saucepan.
Gently simmer until the apricots appear translucent—this usually takes about 10-20 minutes, taking care the fruit doesn't break down entirely.
Remove from the heat and let rest for 2-3 days, gently stirring once or twice each day to ensure even soaking.
After this, carefully lift the apricot pieces from the syrup and lay them flat on a parchment-lined baking tray or, traditionally, a glass plate.
Place in a warm, dry place—your oven set to its lowest temperature and left slightly ajar, or a dehydrator set at around 105°F—turning the fruit daily.
When much of the syrup is gone, dust with additional sugar and dry again until the apricots are no longer sticky to the touch.

Estimated Calories

125 per serving

Cooking Estimates

You'll need to prepare the fruit and let it sit overnight with sugar, then cook the mixture briefly before resting and drying the apricots. The hands-on prep and cooking are short, but most of your time is waiting for the apricots to soak and dry.

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.