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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
Page 39
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reduced to a small quantity, then put in as much loaf sugar [illegible] as will make it a thick Syrrup, and give the pears a boil in it a few minutes before then cut some lemon peel like straw and taking off the pears add [port wine?] according to the quantity of hang them about your pears, and serve [illegible] fruit them up with the Syrrup in a deep dish. If to be used immediately [no?] wine is required Orange Jelly Into two quarts of spring water put a pound of hartshorn shavings, and let it boil till it be reduced to a quart. Them pour it clear off, and let it stand till it be cold. Take the Rind of three Oranges pared very thin, and the juice of six, and let them stand all night in half a pint of Spring water. Then strain them through a sieve, melt the jelly and pour the orange Liquour into it Sweeten it to your taste with Sugar and put a blade of mace, four or five Cloves
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reduced to a small quantity, then put in as much loaf sugar [illegible] as will make it a thick Syrrup, and give the pears a boil in it a few minutes before then cut some lemon peel like straw and taking off the pears add [port wine?] according to the quantity of hang them about your pears, and serve [illegible] fruit them up with the Syrrup in a deep dish. If to be used immediately [no?] wine is required Orange Jelly Into two quarts of spring water put a pound of hartshorn shavings, and let it boil till it be reduced to a quart. Them pour it clear off, and let it stand till it be cold. Take the Rind of three Oranges pared very thin, and the juice of six, and let them stand all night in half a pint of Spring water. Then strain them through a sieve, melt the jelly and pour the orange Liquour into it Sweeten it to your taste with Sugar and put a blade of mace, four or five Cloves
Szathmary Culinary Manuscripts and Cookbooks
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