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Alice Electa Pickard recipe book, 1868
Page 146
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146 when that is used equal quantity of sugar must be added. Preserve pears Mrs. Marsh. Take out the cores cut off the stems and pare them. Boil the pears in water, till they are tender - watch them that they do not break. Lay them separately on a platter as you take them out 1 pound fruit & 1 pound sugar -- make the syrup and boil the fruit in the syrup till it is clear. Preserve Quinces Mrs. Marsh. Take 1 peck quinces pare & core them boil the parings & cores in 3 quarts of water - boil the liquid until it is thick & strain it through a coarse sieve, then add 1 pound fruit & to each 1 pound of sugar - put the sugar into the syrup & scald & skim until it is clear - then put the quinces into the syrup - mix the slices of 2 oranges with them & hang them over a gentle fire 4 or 5 hours - put them in a stone jar & keep in a cool and dry place
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146 when that is used equal quantity of sugar must be added. Preserve pears Mrs. Marsh. Take out the cores cut off the stems and pare them. Boil the pears in water, till they are tender - watch them that they do not break. Lay them separately on a platter as you take them out 1 pound fruit & 1 pound sugar -- make the syrup and boil the fruit in the syrup till it is clear. Preserve Quinces Mrs. Marsh. Take 1 peck quinces pare & core them boil the parings & cores in 3 quarts of water - boil the liquid until it is thick & strain it through a coarse sieve, then add 1 pound fruit & to each 1 pound of sugar - put the sugar into the syrup & scald & skim until it is clear - then put the quinces into the syrup - mix the slices of 2 oranges with them & hang them over a gentle fire 4 or 5 hours - put them in a stone jar & keep in a cool and dry place
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