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Apricot Cheese

Reduced apricot pulp with blanched apricot kernels, potted (Eaton 1822).

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

APRICOT CHEESE. Weigh an equal quantity of pared fruit and sugar, wet the latter a very little, and let it boil quickly, or the colour will be spoiled. Blanch the kernels and add them to it: twenty or thirty minutes will boil it. Put it in small pots or cups half filled.

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