APRICOT

a fruit which in appearance suggests a small yellow peach, but which is borne by a tree of the same genus as the plum. It is eaten in every imaginable way-fresh, the fine varieties being especially valued for desserts; canned, dried, candied, made into jam, etc. It may be prepared for use by the housewife in any way that peaches are.

The apricot was introduced into Europe during the time of Alexander the Great, and was first cultivated in England during the sixteenth century.

The fresh apricot season commences about the middle of June and lasts for about eight weeks.

The California dried apricot product amounts annually to 15,000 tons or more and is supplemented by the great quantity canned there. Only a comparatively small part of the California crop is marketed fresh, as the fruit is of such delicate texture that it does not stand shipment well.

There is also a limited importation of dried and candied apricots from Italy and the south of France.

added by the pass

Recipes that use apricot

174 dishes across the Historical Foodie library call for apricot.

The Epicurean · 172

No. 164 Rum Flavored with Vanilla; Spirit of Strawberries, Raspberries and Apricots Rhum Vanille; Esprit de Fraises, Framboises et Abricots
No. 2990 Apples a la Giudici Pommes a la Giudici
No. 2993 Apples, Baron de Brisse Style Pommes a la Baron de Brisse
No. 2994 Apples Browned Pommes Gratinees
No. 2995 Apples in Surprise Pommes en Surprise
No. 2996 Apples, Nubian—Meringued Pommes Meringuees a la Nubienne
No. 2998 Apples, Portuguese Pommes a la Portugaise
No. 2999 Apples with Butter Pommes au Beurre
No. 3000 Apples with Burnt Almonds Pommes au Pralin
No. 3001 Apricots a la Jefferson Abricots a la Jefferson
No. 3003 Bananas, Cherry Sauce—Fried Bananes Frites, Sauce aux Cerises
No. 3004 Biscuits, Frascati Biscuits Frascati
No. 3005 Border of Rice with Bananas Bordures de Riz aux Bananes
No. 3006 Brioches St. Mark Brioches St. Marc
No. 3007 Charlotte a la Destrey Charlotte a la Destrey
No. 3008 Apple Charlotte Charlotte de Pommes
No. 3009 Compiegne with Sabayon Compiegne au Sabayon
No. 3010 Cream a la Maintenon—Fried Creme Frite a la Maintenon
No. 3015 Crescents of Noodles with Cherries Croissants de Nouilles aux Cerises
No. 3016 Croquettes a la Trimalcion Croquettes a la Trimalcion
No. 3019 Croquettes of Semolina, Pistachio Sauce Croquettes de Semoule, Sauce aux Pistaches
No. 3020 Croustades of Venice, Meringued Croustades de Venise Meringuees
No. 3022 Crusts of Pineapple, Apricot Sauce Croutes aux Ananas, Sauce d'Abricots
No. 3023 Crusts with Bananas a la Panama Croutes aux Bananes a la Panama
No. 3024 Crusts with Cherries or Strawberries a la Michelet Croutes aux Cerises ou aux Fraises a la Michelet
No. 3025 Crusts with Fruits a la Mirabeau Croutes aux Fruits a la Mirabeau
No. 3026 Crusts with Madeira Croutes au Madere
No. 3027 Crusts with Peaches or with Pears Croutes aux Peches ou aux Poires
No. 3028 Crusts with Pears a la Douglas Croutes aux Poires a la Douglas
No. 3029 Cupola a la Madison Coupole a la Madison
No. 3032 Eggs with Cream, Meringued Œufs a la Creme Meringues
No. 3035 Flawn au Lion d'Or Flan au Lion d'or
No. 3039 Apricot or Peach Fritters with Maraschino Beignets d'Abricots ou de Peches au Marasquin
No. 3046 Singapore Fritters Beignets Singapore
No. 3049 Strawberry Fritters with Macaroons, Garnished with Glazed Strawberry Fritters Beignets de Fraises aux Macarons, Garnis de Beignets de Fraises Glaces
No. 3050 Roman Triumvirate Fritters Beignets Triumvirat Romain
No. 3051 Fruits a la Creole Fruits a la Creole
No. 3053 Mazarine with Pineapple and Kirsch Mazarine a l'Ananas et au Kirsch
No. 3054 Mirlitons of Pears a la Bienvenue Mirlitons de Poires a la Bienvenue
No. 3056 Small Celestine Omelets Petites Omelettes Celestine
No. 3063 Omelet Souffle with Apples Omelette Soufflee aux Pommes
No. 3067 Omelet Stuffed with Preserves—Glazed Omelette Fourree aux Confitures et Glacee
No. 3069 Omelet with Fruits, Meringued Omelette aux Fruits Meringuee
No. 3072 Pancakes a la Dejazet Crepes a la Dejazet
No. 3073 Pancakes a la Rossini—Meringued Pannequets Meringues a la Rossini
No. 3075 Pancakes of Peach Marmalade Macedoine Crepes Marmelade de Peches Macedoine

Cooking in Old Créole Days · 2

Leonie Penin's Dry Cake Leonie Penin
Leonie's Cake

… and 126 more recipes use apricot.