American
Frozen Apricots
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 can Apricots
- 1½ cups Sugar
- As needed Water
Make it
Method
- 1
Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used instead of apricots.
- 2
To make a richer dessert, add the whip from two cups cream when frozen to a mush, and continue freezing.
Source & rights
Where this recipe comes from
Frozen Apricots, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.