Take apricocks before they be quite ripe and after you have coddled
them then pare them let them not be to soft then they will not be so
troublesome to pare then beat them very small in a morter then put them
in a dish and Set them on a fire never leting them to be any hotter
than you can indure your finger at the bottom of the dish never to
boyle for if they should be to hot it would spoile the colour of your
pulp and so let them stand on the fire till they be pretty dry which
will be till the Sugar is boyled up to Sugar and that very high to dry
Sugar again you must take to 4 pound of Sugar 4 pound of apricocks
after you have coddled stoned and pared them and when it be so take
it off and put it into your pulp till it be cold and when it is well
mingled then set it on the fire again in a dish or bason that it was in
before upon a chaffen dish of coales and not to be any hotter than it
was before in the drying before the Sugar was in it and then you shall
see it will thicken and come to a paste, then take your moulds and put
in them and so let them stand to dry either in the sun or in a stove
and when they be half dry cut them on y^e edges and take your moulds
off it must be very thick paste before you put it into your moulds or
it will run about do what you can it will run a little. after the same
manner you may make paste of coddleings only when they are coddled peel
them and put them in hot water to green if one water will not do put in
more till they are green then cover them close till they are green. you
must dip your Sugar in water.