Take apricocks when the stones are firm in them and to every pound of
apricocks a pound of sugar pare them very thin slit them up the sceame
as you pare them put them into cold water else they will lose their
colour, being pared put them into a Skillet of cold water and set
them on a fire close cover’d till your water be scaulding hot and let
them stand till they are pretty cold then Set them on the fire again
till the water be Scaulding hot then take them off till the water be
Somewhat cold let the water be never more then scaulding hot and a
little colder after by degrees till they be as green and as tender as
you will have them then take them out of the water and lay them in
a dish and strew some of your weigh’d sugar on them else they will
presently loose their colour then put your Sugar into your preserveing
pan and to every pound of Sugar take a quarter of a pint of the same
water as the apricocks was boyled in then melt your sugar and put in
your apricocks and after a little boyling they will stone then put
them into the Sirrop again and being boyled a while take them out y^e
Sirrop and lay them in a broad silver dish and boyle the Sirrop to what
hight you please if you boyle it to little it will not keep you may if
you please put to these a grain or 2 of musk and Ambergrease pour the
Sirrop while it is hot on the apricocks so let them stand till y^e next
day then put them up into glasses.