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English cookbook, 1799
Page 223
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To Preserve Siberian Crabs - Mrs. Dr Swire To every pound of apples put one pound of lump sugar, first boiling the sugar in a little water till it is a thin syrup put the apples in a short time boil them as gently as possible till they are done. Take them out & boil the Syrup till it is as thick as cream Then put it on the fruit, & let it stand till the next Day before you tie it down - Siberian Jam - Mrs. Tayler Ripon Take the stalks off the crabs & rub them in a clean cloth, put them in a Jar in the oven with a little sugar till quite soft then pulp them through a fine cullender to take out the core & seeds, & to 1 lb of pulp add 1/2 a lb of bruised lump sugar. Boil the pulp & sugar till it is as stiff as Damson cheese, taking care to stir it all the time it boils, if too acid add sugar to your taste White Catsup Boil 1 lb of anchovies in a quart of vinegar very gently for an hour then strain it through a sieve, [put?] a lb of Eschallots & boil them in a quart of Medeira, Vidomia or Sherry with a 1/4 of an ounce of Mace & the same quantity of white pepper, when a little boiled mix it with the vinegar & boil it, when quite cold with the Spices - NB It is good in petties -
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To Preserve Siberian Crabs - Mrs. Dr Swire To every pound of apples put one pound of lump sugar, first boiling the sugar in a little water till it is a thin syrup put the apples in a short time boil them as gently as possible till they are done. Take them out & boil the Syrup till it is as thick as cream Then put it on the fruit, & let it stand till the next Day before you tie it down - Siberian Jam - Mrs. Tayler Ripon Take the stalks off the crabs & rub them in a clean cloth, put them in a Jar in the oven with a little sugar till quite soft then pulp them through a fine cullender to take out the core & seeds, & to 1 lb of pulp add 1/2 a lb of bruised lump sugar. Boil the pulp & sugar till it is as stiff as Damson cheese, taking care to stir it all the time it boils, if too acid add sugar to your taste White Catsup Boil 1 lb of anchovies in a quart of vinegar very gently for an hour then strain it through a sieve, [put?] a lb of Eschallots & boil them in a quart of Medeira, Vidomia or Sherry with a 1/4 of an ounce of Mace & the same quantity of white pepper, when a little boiled mix it with the vinegar & boil it, when quite cold with the Spices - NB It is good in petties -
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