Take the stones from eighteen ripe fleshy apricots, cut into thin slices
and put them into a basin with the juice of three lemons; have ready
boiling a pint and a half of clarified syrup, pour it over the apricots,
cover the basin with paper, and let them remain until quite cold, then
drain the syrup through a napkin, add an ounce and a half of clarified
isinglass, (half cold,) mix well in, and pour into your mould. The
remainder of the apricot would make a very good marmalade.