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Margaret Dyson Holland cookbook, 1834
Page 33
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To preserve Currants for Paste (68) Get your currants when dry, and pick them, to every pound and a quarter of Currants put a pound of Sugar, into a preserving pan with as much juice of Currants as will dissolve it; when it boils Skim it and put in your currants and boil them till they are clear put them into a jar, lay brandy papers over them, tie them down, and keep them in a dry place. To preserve red Gooseberries (69) To every quart of rough red gooseberries, put a pound of loaf Sugar, put your Sugar into a preserving pan, with as much water as will dissolve it, boil and Skim it well; then put in your gooseberries, let them boil a little, and set them by till the next day then boil them till they look clear, and the syrup is thick, then put them into pots or glasses, cover them with brandy papers and keep them for use. To bottle Gooseberries (70) Put the Smooth crystal gooseberries into wide mouthed bottles, they must be full grown just before they turn, fill the bottles with boiling water and then put them into a pan of water the coddle gently, but not to break them, let them Stand till quite cold, and then fill the necks of the bottles with Sweet oil (not [racesasy?]cork them safe and cover necks with rosin. Set the bottles upon a piece of cloth or flannel before you put in the boiling water or they will break.
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To preserve Currants for Paste (68) Get your currants when dry, and pick them, to every pound and a quarter of Currants put a pound of Sugar, into a preserving pan with as much juice of Currants as will dissolve it; when it boils Skim it and put in your currants and boil them till they are clear put them into a jar, lay brandy papers over them, tie them down, and keep them in a dry place. To preserve red Gooseberries (69) To every quart of rough red gooseberries, put a pound of loaf Sugar, put your Sugar into a preserving pan, with as much water as will dissolve it, boil and Skim it well; then put in your gooseberries, let them boil a little, and set them by till the next day then boil them till they look clear, and the syrup is thick, then put them into pots or glasses, cover them with brandy papers and keep them for use. To bottle Gooseberries (70) Put the Smooth crystal gooseberries into wide mouthed bottles, they must be full grown just before they turn, fill the bottles with boiling water and then put them into a pan of water the coddle gently, but not to break them, let them Stand till quite cold, and then fill the necks of the bottles with Sweet oil (not [racesasy?]cork them safe and cover necks with rosin. Set the bottles upon a piece of cloth or flannel before you put in the boiling water or they will break.
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