DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Dr. J. C. Smith family household and medical book, 1840-1860

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Dr. J. C. Smith family household and medical book, 1840-1860

Page 3

To dry Figs L.y Hudson i.e. Miss Wolford
To every lb of figs, take 3/4 lb of double refined sugar and to every lb of sugar, a pint of water - boil the sugar and water to a pretty thick syrrup, skimming it very well.  The Figs must be nearly ripe - boil them in clear water until tender; then peel and dry them in a cloth, put them into the syrup before it is quite cold and cover them with a cloth, letting them remain till the next day - then warm them (they must not boil) and when very hot turn them, and set them bye covered with a cloth - do so once a day for 9 or 10 following days until they have taken up almost all the syrup, then lay them upon pieces of glass to dry in a stove; when the top is hard candy, turn them - taking great care not to break them; if they should stick to the bottom of the glass, warm the bottom of it a little which will loossen them - If you have not a stove they must be set upon a lead in the sun, and with melon glasses over them.
To preserve Quinces clear
Scald the Quinces tender, pare them, and take out the cores - weigh them, and to every lb of Quince, take a lb of double refined sugar, & for the syrup take (query whether a pint to a lb of sugar) a pint of the liquor in which the quinces were scalded, adding to it a lb of sugar; boil the Quinces & the syrup together till they look clear, and the syrup looks very thick - then put them into Glasses or small pots   Jane Allen wth. Miss Wolford

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To dry Figs L.y Hudson i.e. Miss Wolford To every lb of figs, take 3/4 lb of double refined sugar and to every lb of sugar, a pint of water - boil the sugar and water to a pretty thick syrrup, skimming it very well. The Figs must be nearly ripe - boil them in clear water until tender; then peel and dry them in a cloth, put them into the syrup before it is quite cold and cover them with a cloth, letting them remain till the next day - then warm them (they must not boil) and when very hot turn them, and set them bye covered with a cloth - do so once a day for 9 or 10 following days until they have taken up almost all the syrup, then lay them upon pieces of glass to dry in a stove; when the top is hard candy, turn them - taking great care not to break them; if they should stick to the bottom of the glass, warm the bottom of it a little which will loossen them - If you have not a stove they must be set upon a lead in the sun, and with melon glasses over them. To preserve Quinces clear Scald the Quinces tender, pare them, and take out the cores - weigh them, and to every lb of Quince, take a lb of double refined sugar, & for the syrup take (query whether a pint to a lb of sugar) a pint of the liquor in which the quinces were scalded, adding to it a lb of sugar; boil the Quinces & the syrup together till they look clear, and the syrup looks very thick - then put them into Glasses or small pots Jane Allen wth. Miss Wolford