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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 4
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more it will not be strong enough. you may put some of this on plates & when it is jellied before it candies, cut it out in long slices & make fruit gumballs. To dry Gooseberries Take large white gooseberries before they are very ripe, but of full growth; stone & wash them, and to a # of gooseberries put 1 1/2 # of sugar beat very fine, & half a pint of water; set them on the fire when the sugar is melted; let them boil but not too fast; take them off once or twice that they may not break; when they begin to look clear they are enough; let them stand all night in the pan they are boil'd in with a paper lain close to them; the next Day scald them well & let them stand a Day or two; then lay them on Plates; sift them with sugar very well & put them in a stove,
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more it will not be strong enough. you may put some of this on plates & when it is jellied before it candies, cut it out in long slices & make fruit gumballs. To dry Gooseberries Take large white gooseberries before they are very ripe, but of full growth; stone & wash them, and to a # of gooseberries put 1 1/2 # of sugar beat very fine, & half a pint of water; set them on the fire when the sugar is melted; let them boil but not too fast; take them off once or twice that they may not break; when they begin to look clear they are enough; let them stand all night in the pan they are boil'd in with a paper lain close to them; the next Day scald them well & let them stand a Day or two; then lay them on Plates; sift them with sugar very well & put them in a stove,
Szathmary Culinary Manuscripts and Cookbooks
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