Apricocks

"Apricocks" at the end of June, but in speaking of the seasons of

The plant-lore & garden-craft of Shakespeare Henry Nicholson Ellacombe 1868

Shakespeare's spelling of the word "Apricocks" takes us at once to its derivation.

The plant-lore & garden-craft of Shakespeare Henry Nicholson Ellacombe 1868

Nor is he a stranger to gardens of a much higher pretension, for he will pick us famous Strawberries from the garden of my Lord of Ely in Holborn; he will pick us White and Red Roses from the garden of the Temple; and he will pick us "Apricocks" from the royal garden of Richard the Second's sad queen.

The plant-lore & garden-craft of Shakespeare Henry Nicholson Ellacombe 1868

Cheese Cakes and Flummery, preserved Apricocks, preserved

English Housewifery 2004

Take two Pound of Apricocks par'd, and a Pint of Codling-Jelly, boil them very fast together 'till the Jelly is almost wasted; then put to it a Pound and half of fine Sugar, and boil it very fast' till it jellies; put it into Pots or Glasses.

Mrs. Mary Eales's receipts. (1733) Mary Eales

When the Apricocks rise in the Jelly, and they jelly very well, put them into Pots or Glasses, with Papers close to them.

Mrs. Mary Eales's receipts. (1733) Mary Eales

Take four Dozen and a half of the largest Apricocks, stone them and pare them; cover them all over with four Pound of Sugar finely beaten; put some of the Sugar on them as you pare them, the rest after: Let them lye four or five Hours, 'till the Sugar is almost melted; then set them on a slow Fire' till quite melted; then boil them, but not too fast.

Mrs. Mary Eales's receipts. (1733) Mary Eales

Take Kernels of Apricocks, beat them very fine, and to two Ounces put a Pint of Cream and two Eggs; sweeten it, set it on the Fire, and let it boil 'till 'tis pretty thick: You may slice some of the

Mrs. Mary Eales's receipts. (1733) Mary Eales

Take four Dozen of large Apricocks, stone and pare them, and cover them with three Pound of fine beaten Sugar, strewing some on as you pare them; let them stand, at least, six or seven Hours, then boil them on a slow Fire 'till they are clear and tender; if some of them are clear before the rest, take them out, and put them in again when the rest are ready.

Mrs. Mary Eales's receipts. (1733) Mary Eales

As you pare your Apricocks, save the clearest Parings, and throw a little Sugar on them; half a Pound is sufficient to a Pound of the

Mrs. Mary Eales's receipts. (1733) Mary Eales