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Margaret Dyson Holland cookbook, 1834
Page 32
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To Stew Pears (66) Pare your pears, and put them into a New tin pan with a cover, mix a quart of water with a gill of red wine sweetened to your taste, and a little cinnamon and cloves; put it to your pears, and lay your parings on the top, Shut the dish close, and let them Stand in the oven all night. Then drain off the Syrup and boil it over the fire till clear adding a little more Sugar and wine. To preserve Strawberries whole (67) Get the fresh scarlet Strawberry with their Stalks on before they are too ripe, then lay them Separately on a china dish, and Sift twice their weight of double refined Sugar and Strew it over them, then take a few ripe Strawberries, crush them and put them into a pan with their weight of Sugar, beat Small, cover them close and let them Stand in a kettle of boiling water till they are soft and the Syrup is come out of them, then Strain them through a Muslin bag, into a toping pan, boil and Skim it well, when it is cold put in your whole Strawberries and Set them over the fire till Milk warm, then take them off and let them stand till quite cold, then set them on again and make them a little hotter, do so Several times till they look clear but do not let them boil, it will fetch the Stalks off - When the Strawberries are cold put them into Jelly glasses with the Stalks downward, and fill up your glasses with the Syrup. Tie them down with a brandy paper over them. They are very pretty amongst jellies and cream, and proper for Setting out a dessert of any kind. -
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To Stew Pears (66) Pare your pears, and put them into a New tin pan with a cover, mix a quart of water with a gill of red wine sweetened to your taste, and a little cinnamon and cloves; put it to your pears, and lay your parings on the top, Shut the dish close, and let them Stand in the oven all night. Then drain off the Syrup and boil it over the fire till clear adding a little more Sugar and wine. To preserve Strawberries whole (67) Get the fresh scarlet Strawberry with their Stalks on before they are too ripe, then lay them Separately on a china dish, and Sift twice their weight of double refined Sugar and Strew it over them, then take a few ripe Strawberries, crush them and put them into a pan with their weight of Sugar, beat Small, cover them close and let them Stand in a kettle of boiling water till they are soft and the Syrup is come out of them, then Strain them through a Muslin bag, into a toping pan, boil and Skim it well, when it is cold put in your whole Strawberries and Set them over the fire till Milk warm, then take them off and let them stand till quite cold, then set them on again and make them a little hotter, do so Several times till they look clear but do not let them boil, it will fetch the Stalks off - When the Strawberries are cold put them into Jelly glasses with the Stalks downward, and fill up your glasses with the Syrup. Tie them down with a brandy paper over them. They are very pretty amongst jellies and cream, and proper for Setting out a dessert of any kind. -
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