Recipe Manuscript

To Candy Apricocks

Name: To Candy Apricocks
Prep time: PTPT20M
Cook time: PTPT25M
Yield: 20
Cuisine: European
Ingredients: 500 g fresh apricots (or substitute white pear plums); 450–500 g granulated sugar; Boiling water

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

Culinary Enlightenment (1700 - 1800)European Advanced Dessert Snack

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Candy Apricocks

"Scald em, and Peel em between 2 Cloaths, crush the water softly out of em as dry as you can, wth:out too much flatting them, then take almost as much seised Sugar as they weigh, and boil it altogether to a Candy height, then take it off the fire and lay the Apricocks in it one by one with a feather anoint em over, & set them on a Chaffing dish of Coles, and let em be through sod, but not boil, then take em off the fire, and Set em in a Stove or blood warm oven, and twice a day Set em on a fire and turn em once att every heating, anointing em with a feather and the Same Sirrup, every time you take em off the fire this do untill you see the Sirrup begin to Sparkle & full of Eyes, & take em out of ye Sirrup and lay em upon glass plates, and dry em in a Stove or oven turning em a day or 2 till they be dry, White pear plums may be done this"

Note on the Original Text

The recipe is characteristic of early modern English culinary texts—written in a pared-back, practical manner, intended for readers already familiar with household management and cookery. Standardized spelling had not yet emerged, so words like 'Apricocks' for 'apricots' or 'sirrup' for 'syrup' reflect both dialect and orthographic variance. Measurements are approximate or relative (e.g., 'as much seised Sugar as they weigh'), as was common before widespread use of precise culinary scales. Instructions are stepwise but rely on visual and tactile cues (e.g., syrup 'full of Eyes'), requiring the cook to interpret readiness by sight and feel.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

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

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe is drawn from the manuscript collection dated approximately 1700 to 1850, attributed to 'M. W.' and cataloged as V.b.316. Such candying techniques belonged to a genteel household's repertoire, reflecting both the skill and leisure necessary for time-intensive confections. Candying was essential for preserving fruits before mechanical refrigeration, but also prized for its elegance and luxury, often served in banquets or as gifts. The inclusion of white pear plums as an option points to the flexibility and adaptability of the recipe, as cooks would use seasonal or local fruit. The period's fascination with sugar work reflected both culinary artistry and socioeconomic status, with sugar being a precious ingredient.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks would use a brass or copper preserving pan to boil fruit and sugar. For peeling and drying, soft linen or muslin cloths were necessary. The syrup would be applied with a quill or feather brush—a common kitchen tool in the 18th and early 19th centuries for delicate basting. A chafing dish and coals provided gentle, controlled heat, while a 'stove' or blood-warm oven created a suitable environment for drying the candied fruits. Glass plates were used for their smooth, non-porous surface, helping the fruits dry evenly without sticking.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

25 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 apricots (or substitute white pear plums)
1 lb–1 lb 2 oz granulated sugar
Boiling water

Instructions

Begin by blanching fresh apricots in boiling water for about 1 minute, then transfer them to two clean kitchen towels and gently peel off the skins while keeping the fruit intact.
Carefully press between the towels to extract excess liquid without overly flattening the fruit.
Weigh the peeled apricots, then set aside nearly an equal weight of granulated sugar.
Place both the apricots and sugar into a saucepan and cook, stirring, until the syrup reaches the 'hard crack' or candy stage (about 300°F–310°F).
Remove the saucepan from the heat.
Using a pastry brush, coat each apricot with the hot syrup and lay them out individually.
Set them over gentle heat, such as on a warming plate or in an oven at the lowest setting (about 105°F), ensuring they do not boil.
Repeat the process of brushing with syrup and gently heating twice daily over several days, turning each apricot every time and recoating as necessary.
Continue until the syrup develops bubbles (looks 'sparkly and full of eyes').
Remove the apricots from the syrup and place them on glass or parchment-lined trays to finish drying in a warm, dry place, turning occasionally until they are fully set.
This method can also be applied to white pear plums.

Estimated Calories

80 per serving

Cooking Estimates

It takes around 20 minutes to blanch, peel, and prepare the apricots, and about 25 minutes to cook the syrup. The repeated brushing and drying takes a few minutes twice daily for 4 days. Each serving is one candied apricot, and the calories depend on the amount of syrup and fruit per piece.

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.