FoodNet

An old-world recipe book

1908

Page 12 · 6 recipe records on this page

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
two poringers full of Jelly, when they are soft enough to run a straw through them, put them into pots, let the liquor boil till it jellies, and then pour it over them. To Preserve Quinces Boil them tender in a liquor made of the parings, then make a syrup of the hquor, taking half a pound of sugar to a pint of liquor, give them a boil in the syrup, take them out, and boil the syrup up after. To Make Marmalade of Quinces Boil the Quinces tender in water, then beat them in a mortar, just wet the sugar with some of the 76 AN✪ To Make Marmalade of Quinces OLD-WORLD RECIPE BOOK water, and then boil it altogether till you think it is like Jam. Jelly for the Quinces Take some of the small Quinces, with parings and cores, cut them in quarters, put as much water as will cover them, let it boil up once, till it is strong of the quinces, then strain it thro’ a Jelly bag, if it is for white quinces pick out the seeds. Rum Butter J lb. butter, 2 oz. Castor Sugar, 2 tablespoonfuls of rum✪ Rum Butter (or brandy). Beat the butter to cream, sprinkle sugar in gradually, mixing in well. 77 AN OLD-WORLD RECIPE BOOK Then add rum slowly, mixing well, or it will curdle. Spread it out on a plate, with a broad knife : then cut into shapes, & set it to freeze. To Clarify Isinglass Put a quarter of a lb. of isinglass in a small stew pan, just cover it with a little spring Water, and add a piece of Sugar the size of a Walnut✪ To Clarify Isinglass, shaking the stew pan to prevent its sticking to the bottom, when upon the point of simmering add the juice of half a lemon, let simmer about a quarter of an hour, skim, and pass through a strainer. 78 AN OLD-WORLD RECIPE BOOK Currant Wine A stone of Currants, a stone of lisbon sugar, 14 wine quarts of water✪ Currant Wine, squeeze the Currants, a double handful at a time, through a grout sieve, stalks and all ; then take them out of the sieve and press them into a pail with some of the measured w'ater to get the goodness from them. Don’t let them stand, but squeeze them directly, after this put the sugar into a Barrel and also the mash, stirring it night and morning with a stick that will reach the bottom, till it has done working, then bung the Vessel w'ell dow'n, and paper it over to keep the air out. This 79 AN OLD-WORLD RECIPE BOOK receipt is supposing you make an hogshead, but if you only make a small quantity, use less water &c. Bottle it off the latter end of May, or early in June, leaving a little bit of flanel tied to the end of the cork. To a wine hogshead, ii stone of Currants, 154 lbs. of sugar, and 35 gallons of Water. Clara Wine To 10 Gallons of water, 3 pound of Sugar to the Gallon, and the white of 6 Eggs well beaten, boil it slowly one hour, and skim it well, then put it into a tub till it is almost cold. Take a pint of Clary Flowers, with the 80 AN OLD-WORLD RECIPE BOOK small leaves and stalks, put them into a Barrel with a pint of Ale Yeast✪ Clara Wine, then put in your Liquor and stir it twice a day till it has done working, make it up close, and keep it 4 months and then bottle it off. Mo7iday, June 14, 1818. Louth. Receipt for Ginger Beer Take of Ginger root bruised and Cream of Tartar each two ounces, one lemon sliced, one pound and a half of white or browm sugar ; on these ingredients put into a proper Vessell, pour two gallons of boiling water✪ Receipt for Ginger Beer ; let it stand till nearly cold, strain it and then add four table 81 F