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Susan Gilbert's late nineteenth century British cookery manuscript
Page 156
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For Preserving Siberian Crabs or American Apples. Take a few of the Crabs and bruise them to make a Syrup first, then put the same weight of Loaf sugar as fruit, put them in with the Stalks remaining on the fruit into a stew-pan let them simmer but you must watch them as they are on the fire, so as to keep taking them out as you think them sufficiently done or they may burst, then put them into a jar with the Stalks on and pour the syrup on them, then tie it down after they are perfectly cold. Mrs. Fred Garnhams tried receipt. Sept. 21st 1853. My receipt for Plum Pudding 1/4 lb of Flour 1 lb of Suet 3/4 lb of fine Bread Crumbs 1 lb of Plums 1 lb of Currants 2 Eggs, 2 oz Candid peel, 6 oz Moist Sugar spice to your taste. I made this for Xmas day 1853.
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For Preserving Siberian Crabs or American Apples. Take a few of the Crabs and bruise them to make a Syrup first, then put the same weight of Loaf sugar as fruit, put them in with the Stalks remaining on the fruit into a stew-pan let them simmer but you must watch them as they are on the fire, so as to keep taking them out as you think them sufficiently done or they may burst, then put them into a jar with the Stalks on and pour the syrup on them, then tie it down after they are perfectly cold. Mrs. Fred Garnhams tried receipt. Sept. 21st 1853. My receipt for Plum Pudding 1/4 lb of Flour 1 lb of Suet 3/4 lb of fine Bread Crumbs 1 lb of Plums 1 lb of Currants 2 Eggs, 2 oz Candid peel, 6 oz Moist Sugar spice to your taste. I made this for Xmas day 1853.
Szathmary Culinary Manuscripts and Cookbooks
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