Posted by: hearttohearthcookery | September 2, 2013

Take Apricocks

IMG_7411-001  Too make Jumbals of Apricocks is a 17th century receipt (recipe).  Take Apricocks stone them and slice them into a dish.  The apricots sliced thin are in a small Moravian redware skillet.  (See Food History Source page)

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  1. From whiich receipt book did the Apricot Jumbals come.

    • The receipt is from a transcribed copy of the manuscript receipt book of Gulielma Penn. The transcription was written in 1702

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