I do love literary cookbooks and Dinner With Mr. Darcy is no exception. How about a dinner party featuring Mr. Bingley’s white soup, Lady Middleton’s apricot marmalade, Margaret Dods’s pigeon pie?
This recipe sounds easy enough:
APRICOT MARMALADE AND APRICOT “CAKES”
Lady Middleton successfully deploys “apricot marmalade” (which we would now call jam) to stop her daughter’s attention-seeking screams. The apricot cakes are made from thick purée, which is dried in the oven to make delicious, chewy sweets.
18 oz (500g) fresh apricots or dried apricots, reconstituted overnight in apple juice
1 ¼ cups (250g) preserving sugar for marmalade
1 ¾ cups (350g) preserving sugar for cakes
Pit the fruit and boil it until tender — about 30 minutes. Then rub through a sieve or purée in a blender, stir in the sugar and bring back to a boil. Boil until the sugar has dissolved.
To make apricot cakes, spoon the mixture into oiled muffin cups and smooth down. Leave in a very low oven, 175°F (80°C) to dry out for 5–6 hours, turning them over halfway.
More literary treats from Georgian England at Brain Pickings