This is a modern-English version of The Art of Confectionary: Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar., originally written by Lambert, Edward.
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THE
A R T
OF
C O N F E C T I O N A R Y.
SHEWING THE VARIOUS METHODS OF
SHOWING THE DIFFERENT METHODS OF
PRESERVING all Sorts of FRUITS,
Dry and Liquid; viz.
PRESERVING all Sorts of FRUITS,
Dried and Liquid; for example.
| Oranges, |
|
Currants, |
| Lemons, | Plumber tools, | |
| Lemons, | Raspberries, | |
| Golden Pippins, | Peaches, | |
| Guardians, | Walnuts, | |
| Green Apricots, | Nectarines, | |
| Almonds, | Figs, | |
| Gooseberries, | Grapes, &c. | |
| Cherries, |
FLOWERS and HERBS;
As Violets, Angelica, Orange-Flowers, &c.
Flowers and herbs;
Like Violets, Angelica, Orange Flowers, & others.
Also how to make all Sorts of
Biscakes, Maspins, Sugar-Works, and Candies.
Also how to make all kinds of
Biscakes, marzipan, sugar art and Sweets.
With the best Methods of
Clarifying, and the different Ways of boiling Sugar.
With the best methods of
clarification, and the different ways of cooking sugar.
By the late Ingenious
Mr. EDWARD LAMBERT, Confectioner,
in Pall-Mall.
By the late Ingenious
Mr. EDWARD LAMBERT, Candy maker,
in Pall Mall.
L O N D O N:
Printed for T. Payne, in Castle-Street, near the Mews-Gate, 1761.
[Price One Shilling.]
L O N D O N:
Published by T. Payne, on Castle Street, near the Mews Gate, 1761.
[Price One Shilling.]
THE
ARt
OF
C O N F E C T I O N A R Y.
Of the Manner of clarifying Sugar, and the different Ways of boiling it.
About how to clarify sugar and the different methods for boiling it.
Since the Ground-work of the Confectioner's Art depends on the
Knowledge of clarifying and boiling Sugars, I shall here distinctly
set them down, that the several Terms hereafter mentioned may the more
easily be understood; which, when thoroughly comprehended, will
prevent the unnecessary[Pg 4] Repetitions of them, which would encumber the
Work and confound the Practitioner, were they to be explained in every
Article, as the Variety of the Matter should require: I shall
therefore, through the whole Treatise, stick to these Denominations of
the several Degrees of boiling Sugar, viz. Clarifying, Smooth,
Blown, Feather'd, Cracked, and Carmel.
Since the foundation of candy-making relies on understanding how to clarify and boil sugars, I’m going to clearly outline these processes so that the various terms mentioned later can be more easily understood. When you fully understand these terms, you’ll avoid unnecessary [Pg 4] repetition, which could clutter the work and confuse those practicing it if I were to explain each one in every section, as the wide range of topics would require. Therefore, throughout this guide, I will stick with these names for the different degrees of boiled sugar: Clarifying, Smooth, Blown, Feathered, Cracked, and Caramel.
To Clarify Sugar.
Break into your preserving Pan the White of one Egg, put in four Quarts of Water, beat it up to a Froth with a Whisk, then put in twelve Pounds of Sugar, mixed together, and set it over the Fire; when it boils up, put in a little cold Water, which will cause it to sink; let it rise again, then put in a little more Water; so do for four or five times, till the Scum appears thick on the Top; then remove it from the Fire and let it settle; then take off the Scum, and pass it through your straining Bag.
Break one egg white into your preserving pan, add four quarts of water, and whip it into a froth with a whisk. Next, mix in twelve pounds of sugar and place it over the heat. When it starts to boil, add a little cold water, which will cause it to sink. Let it rise again, then add a bit more water; repeat this process four or five times until thick foam appears on top. Remove it from the heat and let it settle, then skim off the foam and strain it through your straining bag.
Note, If the Sugar doth not appear very fine, you must boil it again before you strain it; otherwise in boiling it to an Height, it will rise over the Pan, and give the Artist a great deal of Trouble.
Note: If the sugar doesn't look very fine, you need to boil it again before you strain it; otherwise, while boiling it to a high temperature, it will overflow the pan and cause the cook a lot of trouble.
The boiling Sugar to the Degree called Smooth.
When your Sugar is thus clarified, put what Quantity you shall have Occasion for over the Fire, to boil smooth, the which you will prove by dipping your Scummer into the Sugar; and then touching it with your Fore-finger and Thumb, in opening them a little you will see a small Thread drawn betwixt, which immediately breaks, and remains in a Drop on your Thumb; thus it is a little smooth; then boiling it more, it will draw into a larger String; then it is become very smooth.
When your sugar is clarified, put the amount you need over the heat to boil smoothly. You can test this by dipping your skimmer into the sugar, then touching it with your thumb and forefinger. When you open them slightly, you should see a small thread forming between them that quickly breaks off and leaves a drop on your thumb; this means it’s somewhat smooth. If you boil it longer, it will create a thicker string, which means it has become very smooth.
The Blown Sugar.
Boil your Sugar yet longer than the former, and try it thus, viz. Dip in your Scummer, and take it out, shaking off what Sugar you can into the Pan, and then blow with your Mouth strongly through the Holes, and if certain Bubbles or Bladders blow through, it is boiled to the Degree called Blown. [Pg 6]
Boil your sugar even longer than before, and check it this way: Dip in your skimmer, take it out, shaking off as much sugar as you can into the pan, and then blow strongly through the holes. If certain bubbles or bladders come out, it’s boiled to the stage known as "blown." [Pg 6]
The Feathered Sugar,
Is a higher Degree of boiling Sugar, which is to be proved by dipping the Scummer when it hath boiled somewhat longer; shake it first over the Pan, then giving it a sudden Flurt behind you; if it be enough, the Sugar will fly off like Feathers.
Is a higher degree of boiling sugar, which can be tested by dipping the skimmer when it has boiled a bit longer; shake it first over the pan, then give it a quick flick behind you; if it's ready, the sugar will scatter like feathers.
The Crackled Boiling,
Is proved by letting it boil somewhat longer; and then dipping a Stick into the Sugar, which immediately remove into a Pot of cold Water standing by you for that Purpose, drawing off the Sugar that cleaves to the Stick, and if it becomes hard, and will snap in the Water, it is enough; if not, you must boil it till it comes to that Degree.
Is proven by letting it boil a bit longer; then dipping a stick into the sugar, which you immediately remove into a pot of cold water set aside for that purpose, pulling off the sugar that sticks to the stick. If it becomes hard and snaps in the water, it's done; if not, you need to boil it until it reaches that point.
Note, Your Water must be always very cold, or it will deceive you.
Note, Your water must always be really cold, or it will mislead you.
The Carmel Sugar,
Is known by boiling yet longer, and is proved by dipping a Stick, as aforesaid, first in the Sugar, and then in the Water: But this you must observe, when it comes[Pg 7] to the Carmel Height, it will snap like Glass the Moment it touches the cold Water, which is the highest and last Degree of boiling Sugar.
Is known by boiling longer, and is proven by dipping a stick, as mentioned earlier, first in the sugar and then in the water. But you must note that when it reaches[Pg 7] the caramel height, it will snap like glass the moment it touches the cold water, which is the highest and final stage of boiling sugar.
Note, There is this to be observed, that your Fire be not very fierce when you boil this, lest flaming up the Sides of your Pan, it should occasion the Sugar to burn, and so discolour it.
Note: It's important to keep your fire at a moderate level when boiling this, so it doesn't flare up and scorch the sides of your pan, which could cause the sugar to burn and change its color.
To preserve Seville-Oranges Liquid.
Take the best Seville-Oranges, and pare them very neatly, put them into Salt and Water for about two Hours; then boil them very tender till a Pin will easily go into them; then drain them well from the Water, and put them into your preserving Pan, putting as much clarified Sugar to them as will cover them, laying some Trencher or Plate on them to keep them down; then set them over a Fire, and by Degrees heat them till they boil; then let them have a quick boil till the Sugar comes all over them in a Froth; then set them by till next Day, when you must drain the Syrup from them, and boil it till it becomes very smooth, adding some more clarified Sugar; put it upon the Oranges, and give them a Boil, then set them by till next[Pg 8] Day, when you must do as the Day before. The fourth Day drain them and strain your Syrup through a Bag, and boil it till it becomes very smooth; then take some other clarified Sugar, boil it till it blows very strong, and take some Jelly of Pippins drawn from the Pippins, as I shall immediately express, with the Juice of some other Oranges: As for Example, if you have six Oranges, after they are preserved as above directed, take two Pounds of clarified Sugar, boil it to blow very strong; then one Pint and half of Pippin Jelly, and the Juice of four or five Oranges, boil all together; then put in the Syrup that has been strained and boiled to be very smooth, and give all a Boil; then put your Oranges into your Pots or Glasses, and fill them up with the above made Jelly; when cold cover them, and set them by for Use.
Take the best Seville oranges, peel them carefully, and soak them in saltwater for about two hours. Then boil them until they're very tender, so a pin easily goes through them. Drain them well, and place them in your preserving pan, adding enough clarified sugar to cover them, putting a plate or something similar on top to keep them submerged. Set them over a fire and gradually heat them until they boil. Let them boil quickly until the sugar froths all over them. Set them aside until the next day. Then drain the syrup from them and boil it until it’s very smooth, adding more clarified sugar. Pour it over the oranges and bring it to a boil again, then set aside until the next day, repeating the same process as before. On the fourth day, strain your syrup through a bag and boil it until it’s very smooth. Then take some additional clarified sugar, boil it until it reaches a strong blow stage, and use some jelly made from pippins, along with the juice of other oranges. For example, if you have six oranges preserved as directed, take two pounds of clarified sugar and boil it to a strong blow stage, then add one and a half pints of pippin jelly and the juice of four or five oranges, boiling everything together. Next, mix in the strained and smooth syrup, and give it another boil. Finally, put your oranges into jars or containers and fill them with the jelly you just made. Once cooled, cover them and set them aside for use.
Note, You must be sure in all your Boilings to clear away the Scum, otherwise you will endanger their Working: And if you find they will swim above your Jelly, you must bind them down with a Sprig of a clean Whisk.
Note, You need to make sure to remove all the scum during your boilings; otherwise, it will affect how they set. And if you notice they float above your jelly, you should weigh them down with a sprig of a clean whisk.
To draw a Jelly from Pippins.
Take the fairest and firmest Pippins, pour them into fair Water, as much as will cover them; set them over a quick Fire, and boil them to Mash; then put them on a Sieve over an earthen Pan, and press out all the Jelly, which Jelly strain through a Bag, and use as directed in the Oranges before mentioned, and such others as shall be hereafter described.
Take the best and sturdiest Pippins, pour them into clean water, just enough to cover them; place them over a hot fire and boil them until they turn to mash; then put them into a sieve over a clay pot and press out all the jelly, which you should strain through a bag, and use as directed for the oranges mentioned earlier and others that will be described later.
To make Orange Marmalade.
Take six Oranges, grate two of the Rinds of them upon a Grater, then cut them all, and pick out the Flesh from the Skins and Seeds; put to it the grated Rind, and about half a Pint of Pippin Jelly; take the same Weight of Sugar as you have of this Meat so mingled; boil your Sugar till it blows very strong; then put in the Meat, and boil all very quick till it becomes a Jelly, which you will find by dipping the Scummer, and holding it up to drain; if it be a Jelly, it will break from the Scummer in Flakes; if not, it will run off in little Streams: When it is a good Jelly, put it into your Glasses or Pots.
Take six oranges, grate the rind of two of them using a grater, then cut them all up and remove the flesh from the skins and seeds. Add the grated rind and about half a pint of apple jelly. Use the same weight of sugar as the mixed fruit. Boil the sugar until it bubbles vigorously, then add the fruit mixture and boil everything quickly until it turns into a jelly. You can check this by dipping a skimmer and holding it up to drain; if it’s a jelly, it will break off in flakes, otherwise, it will run off in streams. Once it's a good jelly, pour it into your jars or containers.
[Pg 10]Note, If you find this Composition too sweet, you may in the boiling add more Juice of Oranges; the different Quickness they have, makes it difficult to prescribe.
[Pg 10]Note: If you find this mixture too sweet, you can add more orange juice while it's boiling; their varying acidity makes it hard to give a precise recommendation.
To preserve Oranges with a Marmalade in them.
Pare your Oranges as before, make a round Hole in the Bottom, where the Stalk grew, the Bigness of a Shilling; take out the Meat, and put them into Salt and Water for two or three Hours; then boil them very tender, then put them into clarified Sugar, give them a boil the next Day, drain the Syrup and boil it till it becomes smooth; put in your Oranges and give them a good boil. When a little cool, drain them and fill them with a Marmalade made as before directed, putting in the round Piece you cut out; with the Syrup, some other Sugar, and Pippin Juice, make a Jelly, and fill up your Pots or Glasses.
Peel your oranges as before, make a round hole in the bottom where the stem was, about the size of a shilling; scoop out the flesh and soak them in saltwater for two or three hours. Then boil them until they're very tender. After that, place them in clarified sugar and boil them again the next day, draining the syrup and boiling it until smooth. Add your oranges back in and boil them well. Once slightly cooled, drain them and fill them with a marmalade made as previously instructed, replacing the round piece you cut out. With the syrup, some extra sugar, and apple juice, create a jelly and fill up your jars or glasses.
To make a Compote of Oranges.
Cut the Rind off your Oranges into Ribs, leaving part of the Rind on; cut them into eight Quarters, throw them into boiling Water; when a Pin will easily go through the Rind, drain and put them[Pg 11] into boiling Water, when a Pin will easily go through the Rind, drain and put them into as much Sugar boiled, till it becomes smooth, as will cover them, give all a Boil together, adding some Juice of Oranges to what Sharpness you please; you may put a little Pippin Jelly into the Boiling, if you please; when cold serve them to Table on Plates.
Cut the rind off your oranges into strips, leaving some of the rind on; then cut them into eight pieces and throw them into boiling water. When a pin goes through the rind easily, drain them and put them into boiling water again until a pin can easily pierce the rind. Drain again and then add enough sugar previously boiled until it becomes smooth to cover them completely. Boil everything together, adding some orange juice to adjust the tartness to your liking. If you want, you can add a little apple jelly to the boiling mixture. Once cold, serve them on plates.[Pg 11]
To make Orange-Rings and Faggots.
Pare your Oranges as thin, and as narrow as you can, put the Parings into Water, whilst you prepare the Rings, which are done by cutting the Oranges so pared into as many Rings as you please; then cut out the Meat from the Inside; then put the Rings and Faggots into boiling Water; boil them till tender; then put them into clarified Sugar, as much as will cover them; set them by till next Day; then boil all together, and set them by till the Day after; then drain the Syrup, and boil it till very smooth; then return your Oranges into it, and give all a Boil; the next Day boil the Syrup till it rises up to almost the Top of your Pan; then return the Oranges into it, and give it a Boil; then put them by in some Pot to be candied, as[Pg 12] hereafter mentioned, whenever you shall have Occasion.
Peel your oranges as thin and narrow as you can, and put the peels in water while you prepare the rings. Cut the peeled oranges into as many rings as you like, then remove the flesh from the inside. Next, put the rings and peels into boiling water and boil until tender. After that, put them into clarified sugar, enough to cover them, and let them sit until the next day. On the following day, boil everything together and let it sit again until the day after. Then, drain the syrup and boil it until it's very smooth. Return the oranges to the syrup and give everything a boil. The next day, boil the syrup until it rises almost to the top of your pot, then return the oranges and give it another boil. Finally, store them in a pot to candy, as [Pg 12] mentioned later, whenever you need.
To candy Orange, Lemon, and Citron.
Drain what Quantity you will candy clean from the Syrup, and wash it in luke-warm Water, and lay it on a Sieve to drain; then take as much clarified Sugar as you think will cover what you will candy, boil it till it blows very strong, then put in your Rings, and boil them till it blows again; then take it from the Fire, and let it cool a little; then with the back of a Spoon rub the Sugar against the Inside of your Pan till you see the Sugar becomes white; then with a Fork take out the Rings one by one, lay them on a Wire-grate to drain, then put in your Faggots, and boil them as before directed; then rub the Sugar, and take them up in Bunches, having some-body to cut them with a Pair of Scizers to what Bigness you please, laying them on your Wire to drain.
Drain as much of the candy from the syrup as you want, rinse it in lukewarm water, and place it on a sieve to let it drain. Next, take enough clarified sugar to cover the amount you’re candying, boil it until it reaches a strong boil, then add your rings and boil them until it reaches a boil again. Remove it from the heat and let it cool for a bit; then use the back of a spoon to rub the sugar against the inside of the pan until it turns white. Use a fork to take out the rings one by one, placing them on a wire rack to drain, then add your bundles and boil them as instructed before. Rub the sugar again, and gather them in bunches, having someone cut them to whatever size you prefer with a pair of scissors, laying them on the wire rack to drain.
Note, Thus may you candy all Sorts of Oranges and Lemon-Peals or Chips.
Note, You can use this method to candy all types of oranges and lemon peels or chips.
Lemon Rings and Faggots are done the same Way, with this Distinction only, that the Lemons ought to be pared[Pg 13] twice over, that the Ring may be the whiter; so will you have two Sorts of Faggots: But you must be sure to keep the outward Rind from the other, else it will discolour them.
Lemon Rings and Faggots are made the same way, with just one difference: the lemons should be peeled twice[Pg 13] so that the rings are whiter. You will have two kinds of Faggots this way, but make sure to keep the outer peel separate from the others, or it will discolor them.
To make Orange-Cakes.
Take six Sevil-Oranges, grate the Rinds of two of them, and then cut off the Rinds of all six to the very Juice; boil them in Water till very tender; then squeeze out all the Water you can, and beat them to a Paste in a Marble-Morter; then rub it through a Sieve of Hair; what will not easily rub through must be beat again till all is got through; then cut to Pieces the Insides of the Oranges, and rub as much of that through as you possibly can; then boil about six or eight Pippins in as much Water as will almost cover them, and boil them to a Paste, and rub it through a Sieve to the rest; then put all into a Pan together, and give a thorough Heat, till it is well mingled; then to every Pound of this Paste take one Pound and a Quarter of Loaf-sugar; clarify the Sugar, and boil it to the Crick; then put in your Paste and the grated Peal, and stir it all together over a slow Fire till it is well mixed, and the Sugar all melted; then with a Spoon fill[Pg 14] your round Tin-Moulds as fast as you can; when cold, draw off your Moulds, and set them in a warm Stove to dry; when dry on the Tops, turn them on Sieves to dry on the other Side; and when quite dry, box them up.
Take six Seville oranges, grate the rinds of two of them, and then cut off the rinds of all six down to the juice; boil them in water until they're very tender; then squeeze out as much water as you can and mash them into a paste in a marble mortar; then strain it through a fine sieve; anything that doesn't easily pass through should be mashed again until everything is strained; then chop up the insides of the oranges and strain as much of that as you can; then boil about six or eight pippins in enough water to almost cover them and cook them down to a paste, then strain it to mix with the rest; then put everything into a pan together and heat it thoroughly until it's well combined; then for every pound of this paste, use one pound and a quarter of loaf sugar; clarify the sugar and boil it to soft crack; then add your paste and the grated peel, and stir it all together over a low flame until it's well mixed and the sugar is completely melted; then with a spoon fill your round tin molds as quickly as you can; when they cool, remove the molds and place them in a warm oven to dry; once the tops are dry, turn them onto sieves to dry the other side; and when they're completely dry, box them up.
Lemon-Cakes.
Take six thick-rinded Lemons, grate two of them, then pare off all the yellow Peal, and strip the White to the Juice, which White boil till tender, and make a Paste exactly as above.
Take six thick-skinned lemons, grate two of them, then peel off all the yellow skin and strip the white part down to the juice. Boil the white part until tender and make a paste just like before.
To preserve White-Citrons.
Cut your White-Citrons into what sized Pieces you please; put them into Water and Salt for four or five Hours; then wash them in fair Water, and boil them till tender; then drain them, and put them into as much clarified Sugar as will cover them, and set them by till next Day; then drain the Syrup, and boil it a little smooth; when cool, put it on your Citrons; the next Day boil your Syrup quite smooth, and pour on your Citrons; the Day after boil all together and put into a Pot to be candied, or put in Jelly, or compose as you please.
Cut your white citrons into whatever size pieces you want; soak them in water and salt for four or five hours. Then rinse them in clean water and boil them until tender. Drain them and place them in enough clarified sugar to cover them, and let them sit overnight. The next day, drain the syrup and boil it until it's a bit smooth; when it's cool, pour it over the citrons. The following day, boil the syrup until completely smooth and pour it on the citrons. On the day after that, boil everything together and put it in a pot to candy, or mix it into jelly, or do whatever you like.
[Pg 15]Note, You must look over these Fruits so kept in Syrup; and if you perceive any Froth on them you must give them a Boil; and if by Chance they should become very frothy and sour, you must first boil the Syrup, and then all together.
[Pg 15]Note: You need to check these fruits that are preserved in syrup. If you see any foam on them, you should boil them. If they end up becoming very foamy and sour, first boil the syrup, and then boil everything together.
To preserve Golden-Pippins in Jelly.
Pare your Pippins from all Spots, and with a narrow-pointed Knife make a Hole quite through them, then boil them in fair Water about a Quarter of an Hour; then drain them, and take as much Sugar as will cover them; boil it till it blows very strong, then put in your Pippins, and give them a good Boil; let them cool a little, then give them another Boil; then if you have, for example a Dozen of Pippins, take a Pound of Sugar, and boil it till it blows very strong; then put in Half a Pint of Pippin Jelly and the Juice of three or four Lemons; boil all together, and put to the Golden-Pippins; give them all a Boil, scum them, and put them into the Glasses or Pots.
Peel your Pippins and make a hole through each one with a sharp knife. Then boil them in clean water for about 15 minutes. After that, drain them and add enough sugar to cover them completely; boil it until it bubbles vigorously. Next, add your Pippins to the boiling sugar and let them cook for a bit. Allow them to cool slightly, then boil them again. If you have, for instance, a dozen Pippins, use a pound of sugar and boil it until it bubbles vigorously; then add half a pint of Pippin jelly and the juice of three or four lemons. Boil everything together, then add it to the Golden-Pippins. Boil them all again, skim off any foam, and transfer them into jars or pots.
To dry Golden-Pippins.
Pare your Pippins, and make a Hole in them, as above, then weigh them, and boil them till tender; then take them out of the Water, and to every Pound of Pippins take a Pound and a Half of Loaf-Sugar, and boil it till it blows very strong; then put in the Fruit, and boil it very quick, till the Sugar flies all over the Pan; then let them settle, and cool them, scum them, and set them by till the next Day, then drain them, and lay them out to dry, dusting them with fine Sugar before you put them into the Stove; the next Day turn them and dust them again, when dry, pack them up.
Peel your Pippins and make a hole in them as described above. Then weigh them and boil them until they're tender. Remove them from the water, and for every pound of Pippins, use a pound and a half of loaf sugar. Boil the sugar until it bubbles vigorously. Add the fruit and boil it quickly until the sugar flies all over the pan. Let them settle, cool them down, skim off any foam, and set them aside until the next day. Then drain them and lay them out to dry, dusting them with fine sugar before you put them in the stove. The next day, turn them and dust them again. Once they're dry, pack them up.
Note, You must dry them in Slices or Quarters, after the same Manner.
Note, You need to dry them in slices or quarters, using the same method.
To make Orange Clear-Cakes.
Take the best Pippins, pare them into as much Water as will cover them; boil them to a Mash; then press out the Jelly upon a Sieve, and strain it through a Bag, adding Juice of Oranges to give it an agreeable Taste: To every Pound of Jelly take one Pound and a Quarter of Loaf[Pg 17] Sugar, boil it till it cracks, then put in the Jelly and the Rind of a grated Orange or two, stir it up gently over a slow Fire, till all is incorporated together; then take it off, and fill your Clear-cake Glasses, what Scum arises on the Top, you must carefully rake off before they are cold, then put them into the Stove; when you find them begin to crust upon the upper Side, turn them out upon Squares of Glasses, and put them to dry again; when they begin to have a tender Candy, cut them into Quarters, or what Pieces you please, and let them dry till hard, then turn them on Sieves; when thorough dry, put them up into your Boxes.
Take the best Pippins, chop them up and cover them with enough water; boil them into a mash. Then, strain out the jelly using a sieve, and filter it through a bag, adding orange juice for a nice flavor. For every pound of jelly, use one pound and a quarter of loaf sugar, boil it until it reaches a crack stage, then add the jelly and the zest of one or two grated oranges. Stir it gently over low heat until everything is combined; then remove it from the heat and fill your clear glass jars. Carefully skim off any foam that forms on top before they cool, then place them in the stove. When you notice a crust forming on top, turn them out onto glass squares and let them dry again. Once they start to feel slightly candied, cut them into quarters or whatever sizes you like, and let them dry until hard. After they are fully dry, store them in your boxes.
Note, As they begin to sweat in the Box, you must shift them from Time to Time, and it will be requisite to put no more than one Row in a Box at the Beginning, till they do not sweat.
Note, as they start to sweat in the Box, you need to move them around from time to time, and it’s important to only place one Row in a Box at the start, until they stop sweating.
Lemon-colour Cakes are made with Lemons, as these.
Lemon-colored cakes are made with lemons, like these.
To make Pomegranate Clear-Cakes.
Draw your Jelly as for the Orange Clear-Cakes, then boil into it the Juice of two or three Pomegranate-seeds, and all with the Juice of an Orange and a Lemon, the Rind of each grated in, then[Pg 18] strain it through a Bag, and to every Pound of Jelly put one Pound and a Quarter boiled till it cracks to help the Colour to a fine Red; put in a Spoonful of Cocheneal, prepared as hereafter directed; then fill your Glasses, and order them as your Orange.
Draw your jelly like you would for the orange clear cakes, then boil in the juice of two or three pomegranate seeds, along with the juice of an orange and a lemon, grating the rind of each into it. Then[Pg 18] strain it through a bag, and for every pound of jelly, add one pound and a quarter of boiled ingredients until it cracks to give it a nice red color. Mix in a spoonful of prepared cochineal, then fill your jars and arrange them as you would with your orange jelly.
To Prepare Cocheneal.
Take one Ounce of Cocheneal, and beat it to a fine Powder, then boil it in three Quarters of a Pint of Water to the Consumption of one Half, then beat Half an Ounce of Roach Allum, and Half an Ounce of Cream of Tartar very fine, and put them to the Cocheneal, boil them all together a little while, and strain it through a fine Bag, which put into a Phial, and keep for Use.
Take one ounce of cochineal and crush it into a fine powder. Boil it in three-quarters of a pint of water until it reduces by half. Then finely crush half an ounce of roach alum and half an ounce of cream of tartar, and mix them with the cochineal. Boil everything together for a short time, then strain it through a fine bag, and transfer it into a vial to keep for use.
Note, If an Ounce of Loaf-sugar be boiled in with it, it will keep from moulding what you do not immediately use.
Note, If you boil an ounce of loaf sugar with it, it will prevent what you don’t use right away from going moldy.
To make Pippin-Knots.
Pare your Pippins, and weigh them, then put them into your preserving Pan; to every Pound put four Ounces of Sugar, and as much Water as will scarce[Pg 19] cover them; boil them to a Pulp, and then pulp them through a Sieve; then to every Pound of the Apples you weighed, take one Pound of Sugar clarified, boil it till it almost cracks, then put in the Paste, and mix it well over a slow Fire, then take it off and pour it on flat Pewter-plates or the Bottoms of Dishes, to the Thickness of two Crowns; set them in the Stove for three or four Hours, then cut it into narrow Slips and turn it up into Knots to what Shape or Size you please; put them into the Stove to dry, dusting them a little, turn them and dry them on the other Side, and when thorough dry, put them into your Box.
Peel your Pippins and weigh them, then place them in your preserving pan. For every pound, add four ounces of sugar and just enough water to barely cover them; boil them until they turn to pulp, and then strain them through a sieve. For every pound of apples you weighed, use one pound of clarified sugar, boil it until it almost cracks, then add the pulp and mix it well over a low heat. Remove it and pour it onto flat pewter plates or the bottoms of dishes to a thickness of two crowns; let them sit in the stove for three or four hours. Afterward, cut them into narrow strips and shape them into knots or whatever size you prefer. Place them back in the stove to dry, dusting them lightly, turning them to dry on the other side, and once thoroughly dry, store them in your box.
Note, You may make them red by adding a little Cocheneal, or green by putting in a little of the following Colour.
Note, You can make them red by adding a little cochineal, or green by mixing in a bit of the following color.
To prepare a Green Colour.
Take Gumbouge one Quarter of an Ounce, of Indico and Blue the same Quantity; beat them very fine in a Brass Mortar, and mix with it a Spoonful of Water, so will you have a fine Green; a few Drops are sufficient.
Take Gumbouge, a quarter of an ounce, and the same amount of Indigo and Blue; grind them very finely in a brass mortar, and mix in a spoonful of water, and you'll have a nice green. A few drops are enough.
To make a Compote of Boonchretien Pears.
Pare your Fruit, and cut them into Slices, scald them a little, squeezing some Juice of Lemon on them in the scalding to keep them white; then drain them, and put as much clarified Sugar as will just cover them, give them a Boil, and then squeeze the Juice of an Orange or Lemon, which you best approve of, and serve them, to Table when cold.
Peel your fruit and slice it up, then scald it briefly, squeezing some lemon juice on it while it's hot to keep it from turning brown. Next, drain the fruit and add enough clarified sugar to just cover it. Bring it to a boil, then squeeze in the juice of an orange or lemon, whichever you prefer, and serve it at the table when it's cold.
Compote of Baked Wardens.
Bake your Wardens in an earthen Pot, with a little Claret, some Spice, Lemon-peal, and Sugar; when you will use them peal off the Skin and dress them in Plates, either Whole or in Halfs; then make a Jelly of Pippins, sharpened well with the Juice of Lemons, and pour it upon them, and when cold, break the Jelly with a Spoon, so will it look very agreeable upon the red Pears.
Bake your Wardens in a clay pot with a little red wine, some spices, lemon peel, and sugar. When you're ready to serve them, peel off the skin and arrange them on plates, either whole or halved. Then, make a jelly from apples, adding enough lemon juice to make it tart, and pour it over the pears. Once it’s cold, break the jelly with a spoon; it will look very appealing against the red pears.
Zest of China-Oranges.
Pare off the outward Rind of the Oranges very thin, and only strew it with fine Powder-Sugar, as much as their own Moisture will take, dry them in a hot Stove.
Pare off the outer peel of the oranges very thin, and just sprinkle them with fine powdered sugar, enough for their own moisture to absorb, then dry them in a hot oven.
To Rock Candy-Violets.
Pick the Leaves off the Violets, then boil some of the finest Loaf-sugar till it blows very strong, which pour into your Candying-Pan, being made of Tin, in the Form of a Dripping-Pan, about three Inches deep; then strew the Leaves of the Flowers as thick on the Top as you can; then put it into a hot Stove for eight or ten Days; when you see it is hard candied, break a Hole in one Corner of it, and drain all the Syrup that will run from it, then break it out, and lay it on Heaps on Plates to dry in the Stove.
Pick the leaves off the violets, then boil some of the best loaf sugar until it’s really thick, and pour it into your candying pan, which should be made of tin and shaped like a dripping pan, about three inches deep. Then sprinkle the leaves of the flowers as thickly as you can on top. Put it into a hot stove for eight to ten days. Once you see it's hard candy, break a hole in one corner and drain out all the syrup that can run from it. After that, break it out and pile it on plates to dry in the stove.
To candy Violets whole.
Take the double Violets, and pick off the green Stalk, then boil some Sugar till it blows very strong; throw in the Violets, and boil it till it blows again,[Pg 22] then with a Spoon rub the Sugar against the Side of the Pan till white, then stir all till the Sugar leaves them; then sift them and dry them.
Take the double Violets and remove the green stem. Then boil some sugar until it reaches a strong boil; add the Violets and boil it until it boils again,[Pg 22] then use a spoon to rub the sugar against the side of the pan until it's white. Stir everything until the sugar separates from them; then sift and dry them.
Note, Junquils are done the same Way.
Note, Junquils are done the same way.
To preserve Angelico in Knots.
Take young and thick Stalks of Angelico, cut them into Lengths of about a Quarter of a Yard, then scald them; next put them into cold Water, then strip off the Skins, and cut them into narrow Slips; then lay them on your preserving Pan, then put to them a thin Sugar, that is, to one Part Sugar as clarified, and one Part Water; then set it over the Fire and let it boil, and set it by till next Day, then turn it in the Pan, and give it another Boil; the Day after drain it and boil the Sugar till it is a little smooth, then pour it on your Angelico, and if it be a good Green boil it no more, if not, heat it again; the Day following boil the Sugar till it is very smooth, and pour it upon your Angelico; the next Day boil your Syrup till it rises to the Top of your Pan, then put your Angelico into your Pan, and pour your Syrup upon it, and keep it for Use.
Take young, thick stalks of Angelica and cut them into lengths of about a quarter yard. Scald them, then place them in cold water. Peel off the skins and cut them into narrow strips. Place them on your preserving pan, then add a thin sugar solution, meaning one part clarified sugar to one part water. Set it over the fire and let it boil, then set it aside until the next day. Turn it in the pan and boil it again. The following day, drain it and boil the sugar until it’s a little smooth, then pour it over the Angelica. If it’s a good green color, don’t boil it again; if not, heat it up again. The day after, boil the sugar until it’s very smooth, and pour it over your Angelica. The next day, boil your syrup until it rises to the top of the pan, then put your Angelica in the pan and pour your syrup over it, and keep it for use.
To dry it out.
Drain what Quantity you will from the Syrup, and boil as much Sugar as will cover it till it blows, put in your Angelico, and give it a Boil till it blows again; when cold, drain it, and tie it in Knots and put it into a warm Stove to dry, first dusting it a little; when dry on one Side turn it, and dry the other, then pack it up.
Drain however much of the syrup you want, and boil enough sugar to cover it until it reaches a boil. Add your Angelico and let it boil again until it reaches a boil once more. Once it's cool, drain it, tie it in knots, and place it in a warm stove to dry, giving it a light dusting first. When one side is dry, turn it over and dry the other side, then pack it up.
To preserve Angelico in Sticks.
Take Angelico, not altogether so young as the other, cut it into short Pieces about half a Quarter of a Yard, or less, scale it a little, then drain it and put it into a thin Sugar as before; boil it a little, the next Day turn it in the Pan the Bottom upwards, and boil it, so finish it as the other for Knots.
Take Angelico, which isn't quite as young as the others, and cut it into short pieces about half a quarter of a yard or less. Scale it a bit, then drain it and put it into a thin sugar mixture as before. Boil it for a little while, then the next day, turn it in the pan with the bottom side up and boil it again. Finish it off just like the others for knots.
Note, When you will candy it, you must drain it from the Syrup, wash it and candy it as the Orange and Lemon.
Note: When you candy it, you need to drain it from the syrup, wash it, and then candy it like you do with orange and lemon.
Angelico-Paste.
Take the youngest and most pithy Angelico you can get, boil it very tender, then drain it, and press out all the Water you possibly can, then beat it in a Mortar to as fine a Paste as may be, then rub it through a Sieve; next Day dry it over a Fire, and to every Pound of this Paste take one Pound of fine Sugar in fine Powder; when your Paste is hot, put in the Sugar, stirring it over a gentle Fire till it is well incorporated; when so done, drop it on Plates long or round, as you shall judge proper; dust it a little and put it into the Stove to dry.
Take the youngest and most flavorful Angelico you can find, boil it until very tender, then drain it and squeeze out as much water as you can. Next, mash it in a mortar until it becomes as smooth as possible, then push it through a sieve. The next day, dry it over a fire. For every pound of this paste, use one pound of finely powdered sugar. When the paste is hot, mix in the sugar, stirring it over low heat until well combined. Once that’s done, drop it onto plates—either long or round, whichever you think is best. Lightly dust it and place it in the oven to dry.
To preserve Apricots Green.
Take the Apricots when about to stone, before it becomes too hard for a Pin easily to press through; pare them in Ribs very neatly because every Stroke of the Knife will be seen; then put them into fair Water as you pare them, then boil them till tender enough to slip easily from your Pin, then drain them, and put them into a thin Sugar, that is to say, one Part Sugar clarified, and one Part Water; boil them a little, then set them by till next Day, then[Pg 25] give them another Boil; the Day after drain them and boil your Syrup a little smooth, and put it to them, giving them a Boil; the next Day boil your Syrup a little smooth and put it upon them without boiling your Fruit; then let them remain in the Syrup four or five Days; then boil some more Sugar till it blows, and add it to them; give all a Boil, and let them be till the Day following; then drain them from the Syrup, and lay them out to dry, dusting them with a little fine Sugar before you put them into the Stove.
Take the apricots when they're about to stone, before they become too hard for a pin to press through easily; slice them into neat ribs because every cut will be visible. Then, put them into clean water as you slice them. Boil them until they're tender enough to slip off your pin easily, then drain them and place them in a thin sugar solution, which is one part sugar clarified and one part water. Boil them briefly, then set them aside until the next day. Then, give them another boil; the day after, drain them and boil your syrup until it's smooth, then add it to the apricots, giving them a boil. The next day, boil your syrup until it's smooth and pour it over them without boiling the fruit. Let them sit in the syrup for four or five days. Then, boil some more sugar until it blows and add it to them. Give everything a boil and let them sit until the next day. Then, drain them from the syrup and lay them out to dry, dusting them with a little fine sugar before placing them in the stove.
To put them up in Jelly.
You must keep them in the Syrup so preserved till Codlins are pretty well grown; take Care to visit them sometimes that they do not sour, which if they do, the Syrup will be lost; by reason it will become muddy, and then you will be obliged to make your Jelly with all fresh Sugar, which will be too sweet; but when Codlins are of an indifferent Bigness, draw a Jelly from them as from Pippins, as you are directed in p. 8; then drain the Apricots from the Syrup, boil it and strain it through your Strain-bags; then boil some Sugar (proportionable to your Quantity of Apricots you design to put up) till it blows,[Pg 26] then put in the Jelly and boil it a little with the Sugar, then put in the Syrup and the Apricots, and give them all a Boil together, till you find the Syrup will be a Jelly; then remove them from the Fire, and scum them very well, and put them into your Pots or Glasses, observing as they cool if they be regular in the Glasses to sink, and disperse them to a proper Distance, and when thorough cold to cover them up.
You should keep them in the syrup until the codlins are pretty well grown. Make sure to check on them occasionally so they don’t spoil; if they do, the syrup will be ruined—it will get cloudy and then you’ll have to make your jelly with all fresh sugar, which will be too sweet. When the codlins are a decent size, make jelly from them like you would with pippins, as instructed in p. 8; then drain the apricots from the syrup, boil it, and strain it through your strain bags. Next, boil some sugar (based on the quantity of apricots you plan to preserve) until it reaches a soft ball stage,[Pg 26] then add the jelly and boil it briefly with the sugar. After that, add the syrup and the apricots, and bring everything to a boil until you see the syrup turning into jelly. Then take it off the heat, skim off any foam, and pour it into your pots or jars. As they cool, make sure they settle evenly, and when they're completely cold, cover them up.
To preserve Green Almonds.
Take the Almonds when pretty well grown, and make a Lye with Wood or Charcoal-Ashes, and Water; boil the Lye till it feels very smooth, strain it through a Sieve and let it settle till clear, then pour off the Clear into another Pan, then set it on the Fire in order to blanch off the Down that is on the Almonds, which you must do in this Manner, viz. when the Lye is scalding hot throw in two or three Almonds, and try, when they have been in some Time, if they will blanch; if they will, put in the rest, and the Moment you find their Skins will come off, remove them from the Fire, and put them into cold Water, and blanch them one by one rubbing them with Salt, the better to clean them; when you have so done, wash them in several Waters, the[Pg 27] better to clean them, in short, till you see no Soil in the Water; when you have so done, throw them into boiling Water, and let them boil till very tender, till a Pin will very easily pass through them; then drain them, and put them into clarified Sugar without Water, they being green enough, do not require a thin Sugar to bring them to a Colour, but, on the contrary, if too much heated, they will become too dark a Green; the next Day boil the Syrup, and put it on them; the Day after boil it till it becomes very smooth; the Day following give all a Boil together, scum them, and let them rest four or five Days; then, if you will dry them or put them in Jelly, you must follow the Directions as for green Apricots, p. 24.
Take the almonds when they're almost fully grown and make a lye with wood or charcoal ashes and water. Boil the lye until it feels very smooth, strain it through a sieve, and let it settle until clear. Then pour the clear liquid into another pan and heat it to blanch the fuzz off the almonds. Do this by dropping in two or three almonds when the lye is scalding hot, and check after a while to see if their skins will come off. If they do, add the rest of the almonds, and as soon as you notice the skins coming off, take them off the heat and put them in cold water. Blanch them one by one, rubbing them with salt to clean them better. After you've done that, wash them in several rinses until the water is clear. Then, throw them into boiling water and let them cook until they're very tender, so a pin can easily pass through them. Drain them and place them in clarified sugar without water; since they're green enough, they don’t need a thin sugar to color them. However, be careful not to heat them too much, or they’ll turn too dark a green. The next day, boil the syrup and pour it over them. The day after, boil it until it's very smooth. The following day, bring everything to a boil together, skim off any foam, and let them sit for four or five days. Then, if you want to dry them or put them in jelly, follow the same directions as for green apricots, p. 24.
Note, If you will have a Compose of either, it is but serving them to Table when they are first entered, by boiling the Sugar a little more.
Note: If you want to make a mix of either, just serve them at the table when they first come in, by boiling the sugar a bit longer.
To preserve Goosberries green.
Take the long Sort of Goosberries the latter End of May or the Beginning of June, before the green Colour has left them; set some Water over the Fire, and[Pg 28] when it is ready to boil, throw in the Goosberries, and let them have a Scald, then take them out and carefully remove them into cold Water, and set them over a very slow Fire to green, cover them very close so that none of the Steam can get out; when you have obtained their green Colour, which will perhaps be four or five Hours, then drain them gently into clarified Sugar, and give them a Heat; set them by, and give them another Heat; this you must repeat four or five Times in order to bring them to a very good green Colour: Thus you may serve them to Table by Way of Compose; if you will preserve them to keep either dry or in Jelly, you must follow the Directions as for green Apricots aforementioned, p. 24.
Take the long kind of gooseberries at the end of May or the beginning of June, before they lose their green color; set some water on the stove, and[Pg 28] when it’s ready to boil, throw in the gooseberries and let them blanch. Then take them out and carefully move them into cold water, and set them over a very low heat to turn green, covering them tightly so no steam can escape. When you achieve their green color, which may take about four or five hours, gently drain them into clarified sugar and heat them. Set them aside, then heat them again; you need to repeat this process four or five times to get them a nice green color. This way, you can serve them on the table as a dish. If you want to preserve them to keep either dry or in jelly, follow the instructions for green apricots mentioned earlier, p. 24.
To preserve Goosberries white.
Take the large Dutch Goosberries when full grown, but before they are quite ripe; pare them into fair Water, and stone them; then put them into boiling Water, and let them boil very tender, then put them into clarified Sugar in an earthen Pan, and put as many in one Pan as will cover the Bottom; then set them by till next Day, and boil the Syrup a little, and pour it on them; the Day after boil it till[Pg 29] smooth, and pour it on them; the third Day give them a gentle Boil round, by setting the Side of the Pan over the Fire, and as it boils, turning it about till they have had a Boil all over, the Day following make a Jelly with Codlins, and finish them as you do the others, in p. 28.
Take the large Dutch gooseberries when they’re fully grown but not quite ripe; peel them into clean water and remove the pits. Then put them into boiling water and let them cook until soft. After that, put them in clarified sugar in a clay pot, filling the bottom of the pot just enough. Let them sit overnight, then boil the syrup a little and pour it over the gooseberries. The next day, boil it until smooth and pour it on again. On the third day, give them a gentle boil by placing the side of the pot over the heat, and as it cooks, rotate it until they’re evenly boiled. The following day, make a jelly with codlins and finish them like you did the others in p. 28.
To dry Goosberries.
TO every Pound of Goosberries, when stoned, put two Pounds of Sugar, but boil the Sugar till it blows very strong; then strew in the Goosberries, and give them a thorough Boil, till the Sugar comes all over them, let them settle a Quarter of an Hour, then give them another good Boil, then scum them, and set them by till the next Day; then drain them, and lay them out on Sieves to dry, dusting them very much, and put a good brisk Fire into the Stove; when dry on one Side, turn them and dust them on the other; and when quite dry, put them into your Box.
TO every pound of gooseberries, when pitted, add two pounds of sugar, but boil the sugar until it gets very bubbly; then sprinkle in the gooseberries and boil them well until the sugar coats them completely. Let them sit for a quarter of an hour, then give them another good boil, skim off any foam, and set them aside until the next day. After that, drain them and spread them out on sieves to dry, dusting them well. Heat up a good fire in the stove; when one side is dry, turn them over and dust the other side. Once they are completely dry, put them in your box.
To make Goosberry-Paste.
Take the Goosberries when full grown, wash them, and put them into your preserving Pan, with as much Spring-water as will almost cover them, and boil them very quick all to a Pommish; then strew them on a Hair-sieve over an earthen Pot or Pan, and press out all the Juice; then to every Pound of this Paste, take one Pound and two Ounces of Sugar, and boil it till it cracks; then take it from the Fire and put in your Paste, and mix it well over a slow Fire till the Sugar is very well incorporated with the Paste; then scum it and fill your Paste-Pots, then scum them again, and when cold, put them into the Stove, and when crusted on the Top, turn them, and set them in the Stove again, and when a little dry, cut them in long Pieces, and set them to dry quite; and when so crusted that they will bear touching, turn them on Sieves and dry the other Side, then put them into your Box.
Take the fully grown gooseberries, wash them, and place them in your preserving pan with enough spring water to almost cover them. Boil them quickly until they turn into a thick paste. Next, strain them through a fine sieve placed over an earthen pot or pan, pressing out all the juice. For every pound of this paste, add one pound and two ounces of sugar and boil it until it reaches a crack stage. Remove it from the heat and incorporate the paste, mixing it well over a low flame until the sugar is fully blended with the paste. Skim off any foam and fill your jars, scum them again, and once they cool, put them in the stove. When a crust forms on top, flip them over and return them to the stove. Once they are slightly dry, cut them into long strips and let them dry completely. When they are crusted enough to handle, turn them onto sieves to dry the other side, then store them in your box.
Note, You may make them red or green, by putting the Colour when the Sugar and Paste is all mixed, giving it a Warm altogether.
Note: You can make them red or green by adding the color when the sugar and paste are fully mixed, heating it all together.
Goosberry Clear-Cakes.
Goosberry Clear-Cakes are made after the same Manner as the Paste, with this Difference only, that you strain the Jelly through the Bag before you weigh it for Use.
Gooseberry clear cakes are made the same way as the paste, with the only difference being that you strain the jelly through the bag before weighing it for use.
To dry Cherries.
Stone your Cherries and weigh them, to eight Pounds of Cherries put two Pounds of Sugar, boil it till it blows very strong: put the Cherries to the Sugar, and heat them by Degrees till the Sugar is thoroughly melted, for when the Cherries come in, it will so cool the Sugar that it will seem like Glew, and should you put it on a quick Fire at first, it will endanger the Burning; when you find the Sugar is all melted, then boil them as quick as possible till the Sugar flies all over them, then scum them, and set them by in an earthen Pan; for where the Sugar is so thin, it will be apt to cancker in a Copper or Brass, or stain in a Silver; the next Day drain them, and boil the Sugar till it rises, then put in your Cherries, and[Pg 32] give them a Boil, scum them and set them by till the next Day, then drain them and lay them out on Sieves, and dry them in a very hot Stove.
Remove the pits from your cherries and weigh them; for every eight pounds of cherries, use two pounds of sugar. Boil it until it bubbles vigorously. Add the cherries to the sugar and gently heat them until the sugar fully melts. When the cherries are added, it will cool the sugar, making it sticky like glue. If you start with a high flame, it might burn. Once the sugar is completely melted, boil them quickly until the sugar coats the cherries, then skim off any foam and set them aside in a clay pot. Since this sugar mixture is thin, it can corrode copper or brass and stain silver. The next day, drain them and boil the sugar until it thickens, then add your cherries. Give them a quick boil, skim them again, and set them aside until the next day. After that, drain them again and spread them out on sieves, then dry them in a very hot oven.
To preserve Cherries Liquid.
Take the best Morello Cherries when ripe, either stone them or clip their Stalks; and to every Pound take a Pound of Sugar, and boil it till it blows very strong, then put in the Cherries, and by Degrees, bring them to boil as fast as you can, that the Sugar may come all over them, scum them and set them by; the next Day boil some more Sugar to the same Degree, and put some Jelly of Currants, drawn as hereafter directed; For Example, if you boil one Pound of Sugar, take one Pint of Jelly, put in the Cherries and the Syrup to the Sugar; then add the Jelly, and give all a Boil together; scum them, and fill your Glasses or Pots; take Care as they cool, to disperse them equally, or otherwise they will swim all to the Top.
Take the best ripe Morello cherries, either pit them or cut off their stems. For every pound of cherries, use a pound of sugar and boil it until it’s really bubbling. Then add the cherries, and gradually bring it to a rapid boil so the sugar coats them well. Skim off any foam and set it aside. The next day, boil more sugar to the same degree and add some currant jelly, made as directed later. For example, if you boil one pound of sugar, use one pint of jelly. Add the cherries and syrup to the sugar, then mix in the jelly and boil everything together. Skim off the foam again and pour into your jars or pots. Make sure to distribute them evenly as they cool, or they will all float to the top.
To draw Jelly of Currants.
Wash well your Currants, put them into your Pan, and mash them; then put in a little Water and boil them to a Pommish; then strew it on a Sieve, and press out all your Juice, of which you make the Jelly for all the wet Sweet-meats that are red.
Wash your currants thoroughly, place them in a pan, and mash them up; then add a little water and boil them down to a pulp. Next, pour it onto a sieve and press out all the juice, which you'll use to make jelly for all the wet red desserts.
Note, Where white Currant-Jelly is prescribed, it is to be drawn after the same Manner; but observe you strain it first.
Note: When white currant jelly is recommended, it should be prepared in the same way; just make sure to strain it first.
To make Cherry-Paste.
Take two Pounds of Morello Cherries, stone them and press the Juice out; dry them in a Pan and mash them over the Fire; then weigh them, and take their Weight in Sugar beaten very fine; heat them over the Fire till the Sugar is well mixed, then dress them on Plates or Glasses, dust them when cold, and put them into the Stove to dry.
Take two pounds of Morello cherries, pit them and squeeze out the juice; dry them in a pan and mash them over the heat; then weigh them and use the same weight in finely ground sugar; heat them over the fire until the sugar is fully mixed in, then serve them on plates or in glasses, sprinkle them with sugar when they're cool, and place them in the oven to dry.
To dry Currants in Bunches.
Stone your Currants and tie them up in little Bunches, and to every Pound of Currants you must boil two Pounds of Sugar, till it blows very strong, then slip in the Currants, and let them boil very fast, till the Sugar flies all over them; let them settle a Quarter of an Hour, then boil them again till the Sugar rises almost to the Top of the Pan, then let them settle, scum them, and set them by till next Day; then you must drain them, and lay them out, taking Care to spread the Sprigs that they may not dry clogged together: then dust them very much, and dry them in a hot Stove.
Stone your currants and tie them into small bunches. For every pound of currants, boil two pounds of sugar until it reaches a strong boil. Then add the currants and let them boil quickly until the sugar coats them completely. Allow them to sit for about fifteen minutes, then boil them again until the sugar nearly reaches the top of the pan. Let them settle, skim off any foam, and set them aside until the next day. After that, drain them and spread them out, making sure the sprigs are separated so they don’t clump together as they dry. Dust them generously and dry them in a hot oven.
To preserve Currants in Jelly.
Stone your Currants, and clip off the black Tops, and strip them from the Stalks, and to every Pound boil two Pounds of Sugar till it blows very strong, then slip in the Currants, and give them a quick Boil, then take them from the Fire and let them settle a little; then give them another Boil, and put in a Pint of Currant-Jelly, drawn[Pg 35] as directed in p. 33; boil all well together, till you see the Jelly will flake from the Scummer; then remove it from the Fire, and let it settle a little; then scum them, and put them into your Glasses; but as they cool, take Care to disperse them equally.
Stone your currants, cut off the black tops, and remove them from the stalks. For every pound of currants, boil two pounds of sugar until it reaches a strong boil. Then, add the currants and bring them to a quick boil again. After that, take them off the heat and let them settle for a bit. Give them another boil, and mix in a pint of currant jelly, made as directed in p. 33; boil everything together until you see the jelly start to flake from the skimmer. Then, take it off the heat and let it settle again. Remove any scum, and pour the mixture into your jars. As they cool, make sure to distribute the mixture evenly.
To preserve Violet-Plumbs.
Violet Plumbs are a long Time Yellow, and are ripe in the Month of June, which are preserved as follows; put them into clarified Sugar, just enough to cover them, and boil them pretty quick; the next Day boil them again as before; the Day after drain them again, and take away their Skins, which you will find all flown off, then put them into a Sugar, boil it till it blows a little, give them a Boil; the Day following boil some more Sugar till it blows a little, give them a Boil; the next Day boil some more Sugar to blow very strong, put the Plumbs in the Syrup, boil a little, and scum them; the next Day drain them, and lay them out to dry, but dust them before you put them into the Stove.
Violet plums turn yellow after a long time and are ripe in June. Here’s how to preserve them: put them in clarified sugar, just enough to cover them, and boil them quickly. The next day, boil them again as before. The day after that, drain them and remove their skins, which should have peeled off on their own. Then, put them in sugar and boil it until it bubbles a bit. Give them another boil. The following day, boil more sugar until it bubbles a bit and give them a boil again. The next day, boil more sugar until it bubbles strongly, add the plums to the syrup, boil a little, and skim off the foam. The following day, drain them and lay them out to dry, but be sure to dust them before putting them in the stove.
To preserve Orange-Flowers.
Take the Orange-Flowers just as they begin to open, put them into boiling Water, and let them boil very quick till they are tender, putting in a little Juice of Lemons as they boil, to keep them white; then drain them and dry them carefully between two Napkins; then put them into a clarified Sugar, as much as will cover them; the next Day drain the Syrup, and boil it a little smooth; when almost cold, pour it on the Flowers; the Day after you may drain them and lay them out to dry, dusting them a very little.
Take the orange blossoms just as they start to open, place them in boiling water, and let them boil quickly until they are tender, adding a little lemon juice as they boil to keep them white. Then, drain and carefully dry them between two napkins. Next, put them into clarified sugar, enough to fully cover them. The following day, drain the syrup and boil it a bit until smooth; when it’s almost cool, pour it over the flowers. The day after, you can drain them and set them out to dry, giving them a light dusting.
To put them in Jelly.
After they are preserved, as before directed, you must clarify a little more Sugar, with Orange-Flower-Water, and make a Jelly of Codlins, which, when ready, put in the Flowers Syrup and all; give them a Boil, scum them, and put them into your Glasses or Pots.
After they are preserved, as directed earlier, you need to clarify a bit more sugar with orange flower water and make a jelly from the codlings. Once it's ready, add it to the flower syrup and everything else; bring it to a boil, skim off the foam, and pour it into your jars or pots.
To make Orange-Flower-Cakes.
Take four Ounces of the Leaves of Orange-Flowers, put them into fair Water for about an Hour, then drain them and put them between two Napkins, and with a Rolling-pin roll them till they are bruised; then have ready boiled one Pound of Double-refined-sugar to a bloom Degree; put in the Flowers, and boil it till it comes to the same Degree again, then remove it from the Fire, and let it cool a little; then with a Spoon grind the Sugar to the Bottom or Sides of the Pan, and when it becomes white, pour it into little Papers or Cards, made in the Form of a Dripping-pan; when quite cold, take them out of the Pans, and dry them a little in a Stove.
Take four ounces of orange flower leaves, put them in fresh water for about an hour, then drain them and place them between two napkins. Use a rolling pin to bruise them. Next, have one pound of double-refined sugar boiled to a bloom degree. Add the flowers and boil until it reaches the same degree again, then remove it from the heat and let it cool slightly. Use a spoon to grind the sugar down to the bottom or sides of the pan, and when it turns white, pour it into small papers or cards shaped like a dripping pan. Once completely cool, take them out of the pans and dry them a bit in a stove.
To make Orange-Flower-Paste.
Boil one Pound of the Leaves of Orange-Flowers very tender; then take two Pounds and two Ounces of double-refined Sugar in fine Powder; and when you have bruised the Flowers to a Pulp, stir in the Sugar by Degrees over a slow Fire till all is in and well melted; then make little Drops and dry them.
Boil one pound of orange blossom leaves until they're very tender; then take two pounds and two ounces of finely powdered double-refined sugar. After mashing the flowers into a pulp, gradually stir in the sugar over a low heat until it's fully incorporated and well melted; then make small drops and let them dry.
To preserve Apricots whole.
Take the Apricots when full grown, pare them, and take out their Stones; then have ready a Pan of boiling Water, throw them into it, and scald them till they rise to the Top of the Water; then take them out carefully with your Scummer, and lay them on a Sieve to drain; then lay them in your preserving Pan, and put over them as much Sugar boiled to blow as will cover them, give them a Boil round, by setting the Pan half on the Fire, and turning it about as it boils; then set it full on the Fire, and let it have a covered Boiling; then let them settle a Quar[Pg 39]ter of an Hour, and pick those that look clear to one Side, and those that do not to the other; then boil that Side that is not clear till they become clear; and as they do so, pick them away, lest they boil to a Paste; when you see they look all alike, give them a covered Boiling, scum them, and set them by; the next Day boil a little more Sugar to blow very strong, put it to the Apricots, and give them a very good Boil, then scum them, and cover them with a Paper, and put them into a Stove for two Days; then drain them, and lay them out to dry, first dusting the Plates you lay them on, and then the Apricots, extraordinary well, blowing off what Sugar lies white upon them, then put them into a very warm Stove to dry, and when dry on one Side, turn and dust them again; and when quite dry, pack them up.
Take the apricots when they're fully grown, peel them, and remove their pits. Have a pan of boiling water ready, toss the apricots in, and scald them until they float to the top. Carefully take them out with a skimmer and place them on a sieve to drain. Next, put them in your preserving pan and cover them with enough sugar boiled to a light syrup to cover them fully. Boil them gently by placing the pan partially over the heat and stirring as they cook; then place it fully on the fire and let it boil with the lid on. After that, let them sit for a quarter of an hour, separating the clear apricots to one side and the unclear ones to the other. Boil the side that isn’t clear until they become clear, picking them out as they do to prevent them from turning to mush. When all the apricots look uniform, give them another covered boil, skim off any impurities, and set them aside. The next day, boil some more sugar to a strong syrup, add it to the apricots, and give them a good boil, then skim again, cover with paper, and place them in a warm spot for two days. After that, drain them and lay them out to dry, first dusting the plates you put them on and then the apricots themselves, blowing off any excess sugar. Then, put them in a warm drying area, and when one side is dry, turn them over and dust them again. Once completely dry, pack them away.
Note, In the turning them you must take Care there be no little Bladders in them, for if there be, you must prick them with a Point of a Pen-knife, and squeeze them out, otherwise they will blow and sour.
Note: When you're turning them, make sure there are no small bladders in them. If you find any, you need to prick them with the tip of a penknife and squeeze them out; otherwise, they will burst and spoil.
To preserve Apricot-Chips.
Split the Apricots, and take out the Stones, then pare them, and turn them into a circular form with your Knife; then put them into your Pan without scalding, and put as much Sugar boiled very smooth as will cover them, then manage them on the Fire as the whole Apricots, scum them, and set them in the Stove; the next Day boil some more Sugar, to boil very strong, then drain the Syrup from the Apricots, and boil it very smooth; then put it to the fresh Sugar, and give it a Boil; then put in the Apricots and boil them first round, and then let them have a covered Boil, scum them, and cover them with a Paper; then put them into the Stove for two or three Days, drain them, and lay them out to dry, first dusting them.
Split the apricots and remove the pits. Then peel them and shape them into circles with your knife. Next, place them in your pan without scalding, and add enough smooth, boiled sugar to cover them. Cook them on the stove just like whole apricots, skimming off any foam, and then set them in the oven. The next day, boil some more sugar until it’s really thick, then drain the syrup from the apricots and boil it until smooth. Combine it with the fresh sugar and bring it to a boil. Add the apricots back in and boil them briefly, then let them simmer covered, skimming off any foam and covering them with a piece of paper. Finally, put them in the oven for two or three days, drain them, and lay them out to dry, giving them a light dusting first.
To preserve Apricots in Jelly.
Pare and stone your Apricots, then scald them a little, and lay them in your Pan, and put as much clarified Sugar to them as will cover them; the next Day drain the Syrup, and boil it smooth, then[Pg 41] slip in your Apricots, and boil as before; the next Day make a Jelly with Codlins, boiling some Apricots amongst them, to give a better Taste; when you have boiled the Jelly to its proper Height, put in the Apricots with their Syrup, and boil all together; when enough, scum them very well, and put them into your Glasses.
Remove the pits and skin from your apricots, then briefly scald them and place them in your pan. Add enough clarified sugar to cover them. The next day, strain the syrup and boil it until smooth, then[Pg 41] add your apricots and boil them again. The following day, make a jelly with codlings, boiling some apricots with them for better flavor. Once the jelly has cooked to the right thickness, add the apricots along with their syrup and boil everything together. When it's ready, skim off the foam and transfer them into your jars.
To make Apricot-Paste.
Boil some Apricots that are full ripe to a Pulp, and rub the Fine of it thro' a Sieve; and to every Pound of Pulp take one Pound and two Ounces of fine Sugar, beaten to a very fine Powder; heat well your Paste, and then, by Degrees, put in your Sugar; when all is in, give it a thorough Heat over the Fire, but take Care not to let it boil; then take it off and scrape it all to one Side of the Pan, let it cool a little, then with a Spoon lay it out on Plates in what Form you please, then dust them, and put them into the Stove to dry.
Boil some fully ripe apricots until they turn to pulp, then strain the mixture through a sieve. For every pound of pulp, use one pound and two ounces of finely powdered sugar. Heat your mixture well and gradually add in the sugar. Once all the sugar is mixed in, heat it thoroughly over the fire, but be careful not to let it boil. Remove it from heat and scrape it to one side of the pan. Let it cool a bit, then use a spoon to scoop it onto plates in whatever shape you like. Dust them with sugar, and place them in a warm oven to dry.
To make Apricot Clear-Cakes.
First, draw a Jelly from Codlins, then boil in that Jelly some very ripe Apricots, which press upon a Sieve over an earthen Pan, then strain it through your Jelly-bag; and to every Pound of Jelly take the like Quantity of fine Loaf-sugar, which clarify, and boil till it cracks; then put in the Jelly, and mix it well, then give it a Heat on the Fire, scum it and fill your Glasses; in the Drying, order them as has been already directed in p. 16.
First, make jelly from codlins, then boil some very ripe apricots in that jelly, pressing them through a sieve over a pot. Strain it through your jelly bag; for every pound of jelly, use an equal amount of fine loaf sugar, clarify it, and boil until it reaches the crack stage. Then add the jelly and mix it well, heat it on the stove, skim off any foam, and fill your jars. When drying, arrange them as previously instructed in p. 16.
To make Jam of Apricots.
Pare the Apricots, and take out the Stones, break them, and take out the Kernels, and blanch them; then to every Pound of Apricots boil one pound of Sugar till it blows very strong, then put in the Apricots, and boil them very brisk till they are all broke, then take them off, and bruise them well, put in the Kernels and stir them all together over the Fire, then fill your Pots or Glasses with them.
Pare the apricots and remove the pits. Crack them open and take out the kernels, then blanch them. For every pound of apricots, boil one pound of sugar until it reaches a strong boil. Next, add the apricots and boil them vigorously until they break down completely. Remove them from the heat and mash them well. Stir in the kernels and mix everything together over the heat, then fill your jars or containers with the mixture.
To preserve Rasberries Liquid.
Take the largest and fairest Rasberries you can get, and to every Pound of Rasberries take one Pound and a Half of Sugar, clarify it, and boil it till it blows very strong; then put in the Rasberries, and let them boil as fast as possible, strewing a little fine beaten Sugar on them as they boil; when they have had a good Boil, that the Sugar rises all over them, take them from the Fire, and let them settle a little, then give them another Boil, and put to every Pound of Rasberries half a Pint of Currant-Jelly; let them have a good Boil, till you perceive the Syrup hangs in Fleeks from your Scummer; then remove them from the Fire, take off the Scum, and put them into your Glasses or Pots.
Take the largest and best raspberries you can find. For every pound of raspberries, use one and a half pounds of sugar. Clarify the sugar and boil it until it bubbles vigorously. Then, add the raspberries and allow them to boil as quickly as possible, sprinkling a little finely ground sugar on them as they cook. Once they have boiled enough for the sugar to coat them completely, remove them from the heat and let them sit for a bit. Then, give them another boil and add half a pint of currant jelly for every pound of raspberries. Let them boil well until you notice the syrup thickening on your skimmer. After that, take them off the heat, skim off any foam, and pour them into your jars or containers.
Note, Take Care to remove what Scum there may be on the Top; when cold, make a little Jelly of Currants, and fill up the Glasses; then cover them with Paper first wet in fair Water, and[Pg 44] dry'd a little betwixt two Cloths, which Paper you must put close to the Jelly; then wipe clean your Glasses, and cover the Tops of them with other Paper.
Note: Be sure to remove any foam on the surface. Once it cools, make some currant jelly and fill the glasses. Then cover them with paper that has been lightly dampened with clean water and dried a bit between two cloths, placing this paper right on top of the jelly. Next, clean your glasses and cover the tops with another piece of paper.
To make Rasberry-Cakes.
Pick all the Grubs and spotted Rasberries away; then bruise the rest, and put them on a Hair-sieve over an earthen Pan, putting on them a Board and Weight to press out all the Water you can; then put the Paste into your preserving Pan, and dry it over the Fire, till you perceive no Moisture left in it, that is, no Juice that will run from it, stirring it all the Time it is on the Fire to keep it from burning; then weigh it, and to every Pound take one Pound and two Ounces of Sugar, beat to a fine Powder, and put in the Sugar by Degrees; when all is in, put it on the Fire, and incorporate them well together; then take them from the Fire and scrape it all to one Side of the Pan; let it cool a very little, then put it into your Moulds; when quite cold, put them into your Stove without dusting it, and dry it as other Sorts of Paste.
Pick all the grubs and spotted raspberries out; then crush the rest and place them in a sieve over a clay pot, putting a board and weight on top to press out as much water as possible. Next, transfer the mixture into your preserving pot and heat it over the fire until there’s no moisture left, meaning no juice runs from it. Stir it constantly while it’s on the fire to prevent burning. After that, weigh it, and for every pound, add one pound and two ounces of sugar, finely powdered. Gradually mix in the sugar; once it's all in, put it back on the fire and blend them well together. Then remove it from the fire and scrape everything to one side of the pot. Let it cool slightly, then pour it into your molds. Once it’s completely cool, place them in your stove without dusting and dry it like other types of paste.
[Pg 45]Note, You must take particular Care that your Paste doth not boil after your Sugar is in; for if it does, it will grow greasy and never dry well.
[Pg 45]Note, You need to be especially careful that your paste doesn’t boil after you add the sugar; if it does, it will become greasy and won’t dry properly.
To make Rasberry Clear-Cakes.
Take two Quarts of ripe Goosberries, or white Currants, and one Quart of red Rasberries, put them into a Stone-Jug and stop them close; then put it into a Pot of cold Water, as much as will cover the Neck of the Jug; then boil them in that Water till all comes to a Paste, then turn them out in a Hair-sieve, placed over a Pan, press out all the Jelly and strain it thro' the Jelly-bag; to every Pound of Jelly take twenty Ounces of Double-refined Sugar, and boil it till it will crack in the Water; then take it from the Fire and put in your Jelly, stirring it over a slow Fire, till all the Sugar is melted; then give it a good Heat till all is incorporated; then take it from the Fire, scum it well, and fill your Clear-cake-glasses; then take off what Scum is on them, and put them into the Stove to dry, observing the Method directed in p. 16.
Take two quarts of ripe gooseberries or white currants, and one quart of red raspberries. Put them into a stone jug and seal it tightly. Then place the jug into a pot of cold water, enough to cover the neck of the jug. Boil them in that water until everything turns into a paste. Next, pour it out into a fine sieve set over a pan, press out all the jelly, and strain it through a jelly bag. For every pound of jelly, add twenty ounces of double-refined sugar and boil it until it cracks in water. Then take it off the heat and stir in your jelly over a low flame until all the sugar is melted. Bring it to a good heat until everything is well mixed. Remove it from the heat, skim off any foam, and fill your clean cake glasses. Then remove any scum from the surface and put them into the stove to dry, following the method described in p. 16.
[Pg 46]Note, In filling out your Clear-cakes and Clear-pastes, you must be as expeditious as possible, for if it cools it will be a Jelly before you can get it into them.
[Pg 46]Note, When preparing your Clear-cakes and Clear-pastes, you need to work quickly, because if it cools down, it will turn into Jelly before you can get it into them.
White Rasberry Clear-cakes are made after the same Manner, only mixing white Rasberries with the Goosberries in the Infusion.
White Raspberry Clear-cakes are made the same way, just mixing white raspberries with the gooseberries in the infusion.
To make Rasberry Clear-Paste.
Take two Quarts of Goosberries, and two Quarts of red Rasberries, put them in a Pan, with about a Pint and an Half of Water; boil them over a very quick Fire to a Pommish, then throw them upon an earthen Pan, and press out all the Juice; then take that Juice and boil in it another Quart of Rasberries, then throw them on a Sieve, and rub all through the Sieve that you can; then put in the Seeds and weigh the Paste, and to every Pound take twenty Ounces of fine Loaf-sugar, boiled, when clarified, till it cracks, then remove it from the Fire, and put in your Paste, mix it well, and set it over a slow Fire, stirring it till all the Sugar is melted, and[Pg 47] you find it is become a Jelly; then take it from the Fire and fill your Pots or Glasses, whilst very hot, then scum them and put them into the Stove; observe, when cold, the drying them, as in p. 16.
Take two quarts of gooseberries and two quarts of red raspberries. Put them in a pan with about a pint and a half of water; boil them over a high heat until they turn mushy. Then, pour them into an earthen pan and press out all the juice. Next, take that juice and boil in it another quart of raspberries. After that, strain it through a sieve, pushing everything through that you can. Then, add the seeds back in, weigh the mixture, and for every pound, add twenty ounces of fine loaf sugar. Boil it until it cracks when clarified, then remove it from the heat and mix in your paste thoroughly. Set it over low heat, stirring until all the sugar melts and you see it has turned into jelly. Then take it off the heat and fill your pots or glasses while it's still very hot. Scrape off any foam and place them in the stove. Remember to let them dry when they're cold, as in p. 16.
To make Rasberry-Biscakes.
Press out the Juice, and dry the Paste a little over the Fire, then rub all the Pulp through a Sieve; then weigh, and to every Pound take eighteen Ounces of Sugar, sifted very fine, and the Whites of four Eggs, put all in the Pan together, and with a Whisp beat till it is very stiff, so that you may lay it in pretty high Drops; and when it is so beaten, drop it in what Form you please on the back Sides of Cards, (Paper being too thin, it will be difficult to get it off;) dust them a little with a very fine Sugar, and put them into a very warm Stove to dry; when they are dry enough, they will come easily from the Cards; but whilst soft, they will not stir; then take and turn then on a Sieve, and let them remain a Day or two in the Stove; then pack them up in your Box, and they will, in a dry Place, keep all the Year without shifting.
Press out the juice and dry the paste a bit over the heat. Then, push all the pulp through a sieve. Weigh it, and for every pound, add eighteen ounces of finely sifted sugar and the whites of four eggs. Put everything in a pan together and whisk until it's very stiff, so you can drop it in nice, high dollops. Once it's beaten, drop it into whatever shapes you like on the backs of cards (paper is too thin, so it will be hard to remove it). Lightly dust them with very fine sugar and put them in a warm oven to dry. Once they're dry enough, they will come off the cards easily, but when they're soft, they won't budge. Then take them off and place them on a sieve, letting them sit for a day or two in the oven. After that, pack them in a box, and they will keep all year in a dry place without changing.
To make Currant-Paste.
Wash well your Currants and put them into your preserving Pan, bruise them, and with a little Water, boil them to a Pulp, press out the Juice, and to every Pound take twenty Ounces of Loaf-sugar, boil it to crack; then take it from the Fire, and put in the Paste; then heat it over the Fire, take off the Scum, and put it into your Paste-pots or Glasses, then dry and manage them as other Pastes.
Wash your currants well and put them in your preserving pan. Mash them up, and with a little water, boil them into a pulp. Press out the juice, and for every pound, use twenty ounces of loaf sugar. Boil it until it cracks; then take it off the heat and add in the paste. Heat it again, remove any foam, and put it into your paste pots or jars. Then dry and handle them like you would with other pastes.
To make Rasberry-Jam.
Press out the Water from the Rasberries; then to every Pound of Rasberries take one Pound of Sugar, first dry the Rasberries in a Pan over the Fire, but keep them stirring, lest they burn; put in your Sugar, and incorporate them well together, and fill your Glasses or Pots, covering them with thin white Paper close to the Jam, whilst it is hot; and when cold, tie them over with other Paper.
Press out the water from the raspberries; then for every pound of raspberries, use one pound of sugar. First, dry the raspberries in a pan over the heat, stirring constantly to prevent burning. Add the sugar and mix them together thoroughly, then fill your jars or containers, covering them with a thin piece of white paper right against the jam while it's hot. Once it's cool, secure it with another piece of paper.
To preserve Peaches whole.
Take the Newington Peach, when full ripe, split it, and take out the Stone, then have ready a Pan of boiling Water, drop in the Peaches, and let them have a few Moments scalding; then take them out, and put them into as much Sugar, only clarified, as will cover them, give them a Boil round, then scum them and set them by till the next Day; then boil some more Sugar to blow very strong, which Sugar put to the Peaches, and give them a good Boil, scum them, and set them by till the Day following; then give them another good Boil, scum them and put them into a warm Stove for the Space of two Days; then drain them, and lay them out one half over the other, dust them and put them into the Stove; the next Day turn them and dust them, and when thorough dry, pack them up for Use.
Take the Newington Peach, when fully ripe, split it open, and remove the pit. Have a pot of boiling water ready, drop in the peaches, and let them scald for a few moments. Then take them out and place them in enough clarified sugar to cover them, bring it to a boil, skim off any foam, and set it aside until the next day. Next, boil more sugar until it's very strong, add that to the peaches, bring it to a good boil, skim it, and set it aside until the following day. Then give them another good boil, skim again, and put them in a warm oven for two days. After that, drain them, lay them out half over the other, dust them, and put them back in the oven. The next day, flip them and dust them again, and once they are thoroughly dry, pack them up for later use.
To preserve Peach-Chips.
Pare your Peaches, and take out the Stones, then cut them into very thin Slices, not thicker than the Blade of a Knife; then to every Pound of Chips take one Pound and an Half of Sugar, boiled to blow very strong, then throw in the Chips, and give them a good Boil, then let them settle a little, take off the Scum, and let them stand a Quarter of an Hour, then give them another good Boil, and let them settle as before; then take off the Scum, cover them, and set them by; the next Day drain them, and lay them out Bit by Bit, dust them, and dry them in a warm Stove; when dry on one Side, take them from the Plate with a Knife, and turn them on a Sieve; and then again, if they are not pretty dry, which they generally are.
Peel your peaches and remove the pits, then cut them into very thin slices, not thicker than a knife blade. For every pound of slices, use one and a half pounds of sugar, boiled to a strong syrup. Add the slices to the syrup and bring it to a good boil. Let it sit for a while, skim off the foam, and let it stand for a quarter of an hour. Then give it another good boil and let it sit again as before; skim off the foam, cover them, and set them aside. The next day, drain them, lay them out one by one, dust them, and dry them in a warm oven. Once one side is dry, use a knife to remove them from the plate and turn them onto a sieve; do this again if they aren't quite dry yet, which is usually the case.
To put them in Jelly.
Draw a Jelly from Codlins, and when they are boiled enough, take as much Jelly as Sugar, boil the Sugar to blow very strong, then put in the Jelly, give it a Boil[Pg 51] and put it to the Chips; give all a Boil and scum them, then put them into your Glasses.
Draw a jelly from the codlins, and when they’re boiled enough, take equal parts jelly and sugar, boil the sugar until it reaches a strong blow stage, then add the jelly. Bring it to a boil again and pour it over the chips; let everything boil and skim off the foam, then put it into your jars.
To preserve Walnuts White.
Take the largest French Walnuts, when full grown, but before they are hard, pare off the green Shell to the White, and put them into fair Water; then throw them into boiling Water, and boil them till very tender; then drain them and put them into a clarified Sugar, give them a gentle Heat; the next Day boil some more Sugar to blow, and put it to them, giving them a Boil; the next Day boil some more Sugar to blow very strong, put it to the Walnuts, give them a Boil, scum them, and put them by, then drain them and put them on Plates, dust them and put them into a warm Stove to dry.
Take the biggest French walnuts, when they’re fully grown but not hard yet, remove the green shell down to the white part, and soak them in clean water. Then, toss them into boiling water and cook until they’re really tender. Drain them and place them in clarified sugar, heating gently. The next day, prepare more sugar to a soft ball stage and add it to the walnuts, bringing it to a boil. The following day, make more sugar to a strong ball stage, add it to the walnuts, bring it to a boil, skim off the foam, and set it aside. After that, drain the walnuts and arrange them on plates, dust them, and put them into a warm oven to dry.
To preserve Walnuts Black.
Take of the smaller Sort of Walnuts, when full grown, and not shelled; boil them in Water till very tender, but not to break, so they will become black; then drain them, and stick a Clove in every one, and put them into your preserving Pan, and if you have any Peach Syrup, or of that of the white Walnuts, it will be as well or better than Sugar; put as much Syrup as will cover the Walnuts, boil them very well, then scum them and set them by; the next Day boil the Syrup till it becomes smooth, then put in the Walnuts and give them another good Boil; the Day after drain them and boil the Syrup till it becomes very smooth, adding more Syrup, if Occasion; give all a Boil, scum them, and put them in your Pot for Use.
Take the smaller type of walnuts when they’re fully grown but not shelled; boil them in water until they’re very tender, but don’t let them break or turn black. Then drain them, stick a clove into each one, and put them in your preserving pan. If you have any peach syrup or syrup from white walnuts, it’s just as good, if not better, than sugar. Add enough syrup to cover the walnuts, boil them well, skimming off any foam, and set them aside. The next day, boil the syrup until it’s smooth, then add the walnuts and give them another good boil. The day after, drain them and boil the syrup until it’s very smooth, adding more syrup if needed. Boil everything again, skim, and then put them in your pot for use.
Note, These Walnuts are never offered as a Sweet-meat, being of no Use but to purge gently the Body, and keep it open.
Note: These walnuts are never served as a treat, as they only serve to gently cleanse the body and keep it regular.
To preserve Nectarines.
Split the Nectarines, and take out the Stones, then put them into a clarified Sugar; boil them round, till they have well taken Sugar; then take off the Scum, cover them with a Paper and set them by; the next Day boil a little more Sugar till it blows very strong, and put it to the Nectarines, and give them a good Boil; take off the Scum, cover them, and put them into the Stove; the next Day drain them and lay them out to dry, first dusting them a little, then put them into the Stove.
Split the nectarines and remove the pits. Then place them in clarified sugar and boil them until they’re well coated in sugar. Skim off any foam, cover them with a paper, and set them aside. The next day, boil a bit more sugar until it reaches a strong syrup, then add it to the nectarines and bring it to a good boil. Skim off the foam, cover them again, and place them in the stove. The following day, drain the nectarines and spread them out to dry, lightly dusting them first, then return them to the stove.
To preserve green Amber-Plumbs.
Take the green Amber-Plumbs, when full grown, prick them in two or three Places, and put them into cold Water; then set them over the Fire to scald, in which you must be very careful not to let the Water become too hot, lest you hurt them; when they are very tender, put them into a very thin Sugar, that is to say, one Part Sugar, and two Parts Water; give them a little Warm in this Sugar, and cover[Pg 54] them over; the next Day give them a Warm again; the third Day drain them and boil the Syrup, adding a little more Sugar; then put the Syrup to the Plumbs, and give them a Warm; the next Day do the same; the Day following boil the Syrup till it becomes a little smooth, put in the Plumbs and give them a Boil; the Day after boil the Syrup till very smooth, then put it to the Plumbs, cover them, and put them into the Stove; the next Day boil some more Sugar to blow very strong, put it to the Fruit and give all a Boil, then put them into the Stove for two Days; then drain them and lay them out to dry, first dusting them very well, and manage them in the Drying as other Fruits.
Take the green Amber-Plums, when they're fully grown, prick them in two or three places and soak them in cold water. Then place them over the fire to scald, being careful not to let the water get too hot, or they might get damaged. Once they're very tender, put them into a very thin sugar syrup, meaning one part sugar and two parts water; warm them up a bit in this syrup and cover them. The next day, warm them again; on the third day, drain them and boil the syrup, adding a bit more sugar. Then pour the syrup over the plums and warm them up again; the next day, do the same. The following day, boil the syrup until it becomes a bit smooth, add the plums, and bring them to a boil. The day after, boil the syrup until it’s very smooth, then pour it over the plums, cover them, and place them in the stove. The next day, boil some more sugar until it’s very strong, add it to the fruit, and give everything a boil. Finally, place them in the stove for two days, then drain them and lay them out to dry, dusting them thoroughly, and handle them as you would other fruits while drying.
Note, If you find them shrink when first you put them into Sugar, you must let them lie in that thin Syrup three or four Days, till they begin to work; then casting away that Syrup, begin the Work as already set down.
Note, If you notice them shrink when you first put them in Sugar, you should let them soak in that thin Syrup for three or four days until they start to work; then discard that Syrup and begin the Work as previously described.
To preserve Green Orange-Plumbs.
Take the green Orange-Plumbs, when full grown, before they turn, prick them with a fine Bodkin, as thick all over as possible you can; put them into cold[Pg 55] Water as you prick them, when all are done, set them over a very slow Fire, and scald them with the utmost Care you can, nothing being so subject to break, for if the Skin flies they are worth nothing; when they are very tender, take them off the Fire and set them by in the same Water for two or three Days; when they become sour, and begin to float on the Top of the Water, be careful to drain them very well; then put them in single Rows in your preserving Pan, and put to them as much thin Sugar as will cover them, that is to say, one Part Sugar, and two Parts Water; then set them over the Fire, and by Degrees warm them till you perceive the Sourness to be gone, and the Plumbs are sunk to the Bottom, set them by; and the next Day throw away that Syrup, and put to them a fresh Sugar, of one Part Sugar, and one Part Water; in this Sugar give them several Heats, but not to boil, lest you burst them; then cover them, and set them in a warm Stove that they may suck in what Sugar they will; the next Day drain the Sugar, and boil it till it becomes smooth, adding some more fresh Sugar; pour this Sugar on them, and return them into the Stove; the next Day boil the Syrup to become very smooth, and pour it upon[Pg 56] your Plumbs, and give all a gentle Boil, scum it and put them into the Stove; the Day following drain them out of that Syrup, and boil some fresh Sugar, as much as you judge will cover them, till very smooth put it to your Plumbs, and give all a very good covered Boiling; then take off the Scum and cover them, let them stand in the Stove two Days, then drain them and lay them out to dry, dusting them very well.
Take the green orange plums when they're fully grown, before they change color, and prick them with a fine pin as thoroughly as you can. Put them into cold[Pg 55] water as you prick them. Once all are pricked, set them over a very low fire and scald them with the utmost care, as they are delicate; if the skin splits, they become useless. When they are very tender, take them off the fire and let them sit in the same water for two or three days. When they become sour and start to float on the surface, drain them well. Then arrange them in a single layer in your preserving pan and cover them with a thin sugar solution, meaning one part sugar to two parts water. Set them over the fire and gradually warm them until the sourness disappears and the plums sink to the bottom. Set them aside, and the next day, discard that syrup and add fresh sugar mixed with one part sugar and one part water. Heat the sugar solution several times without boiling it, to avoid bursting the plums. Then cover them and place them in a warm stove to absorb as much sugar as possible. The next day, drain off the sugar and boil it until it's smooth, adding more fresh sugar. Pour this syrup over the plums and return them to the stove. The following day, boil the syrup until it becomes very smooth and pour it over[Pg 56] your plums. Give everything a gentle boil, skim off the foam, and put them in the stove. The next day, drain the plums from that syrup and boil more fresh sugar until it’s very smooth. Pour it over your plums and give everything a thorough boil, then remove the foam and cover them. Let them sit in the stove for two days, then drain them and lay them out to dry, making sure to dust them well.
To preserve the green Mogul-Plumb.
Take this Plumb when just upon the turning ripe, prick with a Pen-knife to the very Stone on that Side where the Cleft is, put them into cold Water as you do them, then set them over a very slow Fire to scald; when they are become very tender, take them carefully out of the Water and put them into a thin Sugar, that is, half Sugar, and half Water, warm them gently, then cover them, and set them by; the next Day give them another Warm and set them by; the Day following drain their Syrup and boil it smooth, adding to it a little fresh Sugar, and give them a gentle Boil, the Day after boil the Sugar very[Pg 57] smooth, pour it upon them and set them in the Stove for two Days; then drain them and boil a fresh Sugar to be very smooth, or just to blow a little, put it to your Plumbs and give them a good covered Boiling; then scum them and put them into the Stove for two Days, then drain them and lay them out to dry, dusting them very well.
Take this plum when it’s just about ripe, prick it with a penknife right down to the stone on the side where the split is, and put them into cold water as you do this. Then set them over a very low fire to scald. When they are very tender, carefully take them out of the water and place them in a light sugar mixture—half sugar and half water. Warm them gently, then cover them and set them aside. The next day, warm them again and set them aside. On the following day, drain their syrup and boil it until smooth, adding a bit of fresh sugar and letting it boil gently. The day after, boil the sugar until it’s really smooth, pour it over the plums, and place them in the stove for two days. After that, drain them and boil a fresh sugar mixture until it’s very smooth, or just to soft ball stage. Pour this over your plums and give them a good covered boil. Then skim them and put them in the stove for another two days. Finally, drain them and lay them out to dry, dusting them thoroughly.
To preserve the Green Admirable-Plumb.
This is a little round Plumb, about the Size of a Damson; it leaves the Stone, when ripe, is somewhat inclining to a Yellow in Colour, and very well deserves its Name, being of the finest Green when done, and with the tenth Part of the Trouble and Charge, as you will find by the Receipt.
This is a small round plum, about the size of a damson; it comes away from the pit when ripe, has a bit of a yellowish color, and really lives up to its name, being a beautiful green when fully ripe, and requires only a fraction of the effort and cost, as you'll see in the recipe.
Take this Plumb, when full grown, and just upon the Turn, prick them with a Pen-knife in two or three Places, and scald them, by Degrees, till the Water becomes very hot, for they will even bear boiling; continue them in the Water till they become green, then drain them, and put them into a clarified Sugar, boil them[Pg 58] very well, then let them settle a little, and give them another Boil; if you perceive they shrink and take not the Sugar in very well, prick them with a Fork all over as they lie in the Pan, and give them another Boil, scum them, and set them by; the next Day boil some other Sugar till it blows, and put it to them, and give them a good Boil, then scum them and set them in the Stove for one Night; the next Day drain them and lay them out, first dusting them.
Take this plum when it's fully grown and just about to ripen. Prick it with a penknife in two or three spots, then heat it gradually in hot water until it’s very hot; they can even handle boiling. Keep it in the water until it turns green, then drain it and put it in clarified sugar. Boil it well, let it settle for a bit, then boil it again. If you notice it shrinks and doesn't absorb the sugar well, poke it with a fork all over while it's in the pan, and give it another boil. Skim the foam off and set it aside. The next day, boil some more sugar until it reaches the right consistency, add it to the plums, and boil again. Skim again and leave them in the stove overnight. The next day, drain them and lay them out, dusting them first.
To preserve yellow Amber-Plumbs.
Take these Plumbs, when full ripe, put them into your preserving Pan, and put to them as much Sugar as will cover them, and give them a very good Boil; then let them settle a little, and give them another Boil three or four Times round the Fire, scum them, and the next Day drain them from the Syrup, and return them again into the Pan, and boil as much fresh Sugar as will cover them to blow; give them a thorough Boiling, and scum them, and set them in the Stove twenty-four Hours; then drain them, and lay them out to dry, after having dusted them very well.
Take these plums when they're fully ripe, put them in your preserving pan, and add enough sugar to cover them. Bring them to a good boil; then let them settle for a bit and boil them again three or four times over the heat, skimming off any foam. The next day, drain them from the syrup, put them back in the pan, and boil as much fresh sugar as it takes to cover them again. Give them a thorough boiling, skim them, and let them sit in the stove for twenty-four hours. After that, drain them and lay them out to dry, making sure to dust them off well.
[Pg 59]Note, In the scalding of green Plumbs, you must always have a Sieve in the Bottom of your Pan to put your Plumbs in, that they may not touch the Bottom, for those that do, will burst before the others are any thing warm.
[Pg 59]Note: When boiling green plums, always place a sieve at the bottom of your pan to hold the plums, so they don’t touch the bottom. Those that do will burst before the others even start to warm up.
To put Plumbs in Jelly.
Any of these Sorts of Plumbs are very agreeable in Jelly, and the same Method will do for all as for one: I might make some Difference which would only help to confound the Practitioner, and thereby swell this Treatise in many Places; but, as I have promised, so I will endeavour to lay down the easiest Method I can to avoid Prolixity, and proceed as above, viz.
Any of these types of plums work great in jelly, and the same method applies to all of them. I could make some distinctions that would only confuse the practitioner and unnecessarily lengthen this treatise in many areas; however, as I have promised, I will try to present the easiest method to avoid being too wordy and will proceed as mentioned, viz.
[Plumbs in Jelly.] When your Plumbs are preserved in their first Sugar, and you have drained them in order to put them in a second, they are then fit to be put up Liquid, which you must do thus: Drain the Plumbs, and strain the Syrup through a Bag; then make a Jelly of some ripe Plumbs and Codlins together, by boiling them in just as much Water as will cover them, press out the Juice and strain it, and to every Pint of[Pg 60] Juice boil one Pound of Sugar to blow very strong, put in the Juice and boil it a little; then put in the Syrup and the Plumbs, and give all a good Boil; then let them settle a little, scum them and fill your Glasses or Pots.
[Plumbs in Jelly.] When your plums are preserved in their original sugar and you've drained them to put them in a second batch, they're ready to be processed into liquid. Do it this way: Drain the plums, and strain the syrup through a bag; then make a jelly using some ripe plums and cooking apples together by boiling them in just enough water to cover them. Press out the juice and strain it. For every pint of [Pg 60] juice, boil one pound of sugar to a strong consistency, then add the juice and boil it a little more. Next, add the syrup and the plums, and bring everything to a good boil. Let it settle for a bit, skim off the foam, and fill your glasses or jars.
To preserve green Figs.
Take the small green Figs, slit them on the Top, and put them in Salt and Water for ten Days, and make your Pickle as follows.
Take the small green figs, cut them on top, and soak them in salt water for ten days. Then prepare your pickle as follows.
Put in as much Salt into the Water as will make it bear an Egg, then let it settle, take the Scum off, and put the clear Brine to the Figs, and keep them in Water for ten Days; then put them into fresh Water, and boil them till a Pin will easily pass into them; then drain them and put them into other fresh Water, shifting them every Day for four Days; then drain them, and put them into a clarified Sugar; give them a little Warm, and let them stand till the next Day; then warm them again, and when they are become green give them a good Boil, then boil some other Sugar to blow, put it to them, and give them another good Boil; the next Day drain them and dry them.
Put enough salt in the water until it can float an egg, then let it sit, skim off the foam, and add the clear brine to the figs. Soak them in the brine for ten days; then switch to fresh water and boil them until a pin easily goes through. Drain them and put them into more fresh water, changing it every day for four days. After that, drain them again and place them in clarified sugar; warm them up a bit and let them sit until the next day. Warm them again, and once they turn green, give them a good boil. Then boil some other sugar until it’s light enough to blow, add it to the figs, and give them another good boil. The next day, drain and dry them.
To preserve ripe Figs.
Take the white Figs, when ripe, slit them in the Top, and put them into a clarified Sugar, and give them a good Boil; then scum them, and set them by; the next Day boil some more Sugar till it blows, and pour it upon them, and boil them again very well, scum them and set them in the Stove; the Day after drain them and lay them out to dry, first dusting them very well.
Take ripe white figs, cut a slit in the top, and put them in clarified sugar. Boil them well, then skim off the foam and set them aside. The next day, boil some more sugar until it reaches the right consistency, pour it over the figs, and boil them again thoroughly. Skim off the foam and place them in the stove. The day after, drain them and lay them out to dry, first dusting them thoroughly.
To preserve green Oranges.
Take the green Oranges and slit them on one Side, and put them into a Brine of Salt and Water, as strong as will bear an Egg, in which you must soak them at least fifteen Days; then drain them and put them into fresh Water, and boil them tender; then put them into fresh Water, again, shifting them every Day for five Days together; then give them another Scald, and put them into a clarified Sugar; then give them a Boil, and set them by till next Day, then boil them again; the next[Pg 62] Day add some more Sugar, and give them another Boil; the Day after boil the Syrup very smooth and pour it on them, and keep them for Use.
Take the green oranges and cut a slit on one side, then soak them in a brine made of salt and water strong enough to float an egg. Let them soak for at least fifteen days. After that, drain them and put them in fresh water, boiling them until they’re tender. Next, change the water again, doing this every day for five days. Then, give them another boil and put them in clarified sugar. Boil them again and set them aside until the next day, then boil them again. The next day, add some more sugar and boil them once more. The day after that, boil the syrup until it’s very smooth, pour it over the oranges, and keep them for use.
Note, That if at any Time you perceive the Syrup begin to work, you must drain them, and boil the Syrup very smooth and pour it on them; but if the first prove sour, you must boil it likewise. Green Lemons are done after the same Manner.
Note, that if you notice the syrup starting to work at any time, you need to drain it and boil the syrup until it's very smooth, then pour it over them; but if the first batch turns sour, you should boil it as well. Green lemons are processed in the same way.
Note also, If the Oranges are any thing large, you must take out the Meat from the inside.
Note also, if the oranges are large, you need to remove the flesh from the inside.
To preserve green Grapes.
Take the largest and best Grapes before they are thorough ripe, stone them and scald them, but let them lie two Days in the Water they were scalded in; then drain them and put them into a thin Syrup, and give them a Heat over a slow Fire; the next Day turn the Grapes in the Pan and warm them again; the Day after drain them and put them into a clarified Sugar, give them a good Boil,[Pg 63] and scum them, and set them by; the following Day boil some more Sugar to blow, and put it to the Grapes, and give them a good Boil, scum them and set them in a warm Stove all Night; the next Day drain them and lay them out to dry, first dusting them very well.
Take the largest and best grapes before they are fully ripe, pit them and scald them, but let them soak for two days in the water they were scalded in; then drain them and put them into a light syrup, heating them over a low flame. The next day, stir the grapes in the pan and warm them again; the day after that, drain them and put them in clarified sugar, bringing them to a good boil, scum them, and set them aside. The following day, boil some more sugar to the blowing stage, add it to the grapes, give them another good boil, scum them, and then set them in a warm stove overnight; the next day, drain them and lay them out to dry, first dusting them thoroughly.
To preserve Bell-Grapes in Jelly.
Take the long, large Bell, or Rouson-Grapes, and pick them from the Stalks, then Stone them and put them in boiling Water, and give them a thorough Scald; then take them from the Fire and cover them close down, so that no Steam can come out; then set them upon a very gentle Fire, so as not to boil for two or three Hours; then take them out, and put them into a clarified Sugar boiled, till it blows very strong, as much Sugar as will a little more than cover them; then give them a good Boil and let them settle a little: then give them another Boil, scum them, and then boil some other Sugar to blow very strong; and take as much Plumb-Jelly as Sugar, and give all a Boil, then add to it the Grapes, and give them all a Boil together, scum them well, and put them up into your Pots or Glasses.
Take the large Bell or Rouson grapes, remove them from the stems, then pit them and place them in boiling water for a thorough scald. After that, remove them from the heat and cover tightly to keep in the steam. Then set them over very low heat, making sure they don’t boil, for two to three hours. Afterward, take them out and place them into clarified sugar cooked until it’s very thick, using enough sugar to cover them completely. Bring it to a good boil and let it sit for a bit, then boil it again, skim off the foam, and boil more sugar until it’s very thick. Add as much plum jelly as sugar, boil everything together, then add the grapes, bring it to a boil again, skim it well, and pack it into your jars or glasses.
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