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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 23
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so let them scald for near an Hour but not boil; then take them off the Fire & put them one by one over the Fire, into a flat glaz'd Earthen Pan & pour your Syrup over them, & let then stand till the next Day; then put them into your preserving Pan & the Syrup with them & set them over the Fire & give them a gentle boil for about Qr. of an Hour; then take them off the Fire & put them one at a time into y.r glazed earthen Jars that are quite dry & rinced w.th Brandy; then put to them a Spoonful of Brandy & a Spoonful of Syrup till y.r Jar is full & y.r Fruit quite covered; the Syrup must be just warm, when cold tie them very close for use
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so let them scald for near an Hour but not boil; then take them off the Fire & put them one by one over the Fire, into a flat glaz'd Earthen Pan & pour your Syrup over them, & let then stand till the next Day; then put them into your preserving Pan & the Syrup with them & set them over the Fire & give them a gentle boil for about Qr. of an Hour; then take them off the Fire & put them one at a time into y.r glazed earthen Jars that are quite dry & rinced w.th Brandy; then put to them a Spoonful of Brandy & a Spoonful of Syrup till y.r Jar is full & y.r Fruit quite covered; the Syrup must be just warm, when cold tie them very close for use
Szathmary Culinary Manuscripts and Cookbooks
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