scalding hot, and put a little sugar to it to
sweeten it, and put in your plumbs and cover
them close ; set them on the fire to coddle,
and take them off sometimes a little, and set
them on again : take care they do not break ;
have in readiness as much double-refin’d
sugar✪ Preserved White Pear Plumbs boiled to a height as will cover them,
and when they are coddled pretty tender,
take them out of that liquor, and put them
into your preserving-pan to your syrup, which
must be but blood-warm when your plumbs
go in. Let them boil till they are clear,
scum them and take them off, and let them
stand two hours ; then set them on again and
boil them, and when they are thoroughly
preserved, take them up and lay them in
glasses ; boil your syrup till ’tis thick ; and
when ’tis cold, put in your plumbs ; and a
month after, if your syrup grows thin, you
must boil it again, or make a fine jelly of
pippins, and put on them. This way you
may do the pimordian plumb, or any white
plumb, and when they are cold, paper them
up.
To preserve Mulberries whole: — Set some
138 Early Receipts.
mulberries over the fire in a skillet, and draw
from them a pint of juice, when 'tis strained.
Then take three pounds of sugar, beaten very
fine ; wet the sugar with the pint of juice ;
boil up your sugar, and scum it, and put in
two pounds of ripe mulberries✪ Preserved Mulberries, and let them
stand in the syrup till they are thoroughly
warm ; then set them on the fire, and let them
boil very gently ; do them but half enough,
so put them by in the syrup till next day ;
then boil them gently again, and when the
syrup is pretty thick, and will stand in a round
drop when ’tis cold, they are enough ; so put
all together in a gallipot for use.
To preserve whole Quinces white: — Take
the largest quinces of the greenest colour,
and scald them till they are pretty soft ; then
pare them and core them with a scoop ; then
weigh your quinces against so much double-
refin’d sugar, and make a syrup of one half,
and put in your quinces, and boil them as
fast as you can ; then you must have in readi-
ness pippin liquor ; let it be very strong of
the pippins, and when ’tis strained out, put
in the other half of your sugar, and make it a
Early Receipts.
139
jelly, and when your quinces are clear, put
them into the jelly, and let them simmer a
little ; they will be very white ; so glass them
up, and when they are cold, paper them and
keep them in a stove.
To make white Quince Mar?nalade : — Scald
your quinces tender, take off the skin and
pulp them from the core very fine, and to
every pound of quince have a pound and half
of double-refin’d sugar✪ Preserved Whole Quinces in lumps, and half a
pint of water ; dip your sugar in the water and
boil and scum it till ’tis a thick syrup : then
put in your quince, boil and scum it on a
quick fire a quarter of an hour, so put it in
your pots.
To make red Quince Marmalade: — Pare
and core a pound of quince, beat the parings
and cores and some of your worst quinces,
and strain out the juice ; and to every pound
of quince take ten or twelve spoonfuls of
that juice, and three-quarters of a pound of
loaf-sugar✪ Red Quince Marmalade ; put all into your preserving-pan,
cover it close, and let it stew over a gentle
fire two hours ; when ’tis of an orange-red, un-
cover and boil it up as fast as you can : when
HO
Early Receipts.
of a good colour, break it as you like it, give
it a boil, and pot it up.
Page 44 · 5 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
scalding hot, and put a little sugar to it to sweeten it, and put in your plumbs and cover them close ; set them on the fire to coddle, and take them off sometimes a little, and set them on again : take care they do not break ; have in readiness as much double-refin’d sugar boiled to a height as will cover them, and when they are coddled pretty tender, take them out of that liquor, and put them into your preserving-pan to your syrup, which must be but blood-warm when your plumbs go in. Let them boil till they are clear, scum them and take them off, and let them stand two hours ; then set them on again and boil them, and when they are thoroughly preserved, take them up and lay them in glasses ; boil your syrup till ’tis thick ; and when ’tis cold, put in your plumbs ; and a month after, if your syrup grows thin, you must boil it again, or make a fine jelly of pippins, and put on them. This way you may do the pimordian plumb, or any white plumb, and when they are cold, paper them up.
To preserve Mulberries whole: — Set some
138 Early Receipts.
mulberries over the fire in a skillet, and draw from them a pint of juice, when 'tis strained. Then take three pounds of sugar, beaten very fine ; wet the sugar with the pint of juice ; boil up your sugar, and scum it, and put in two pounds of ripe mulberries, and let them stand in the syrup till they are thoroughly warm ; then set them on the fire, and let them boil very gently ; do them but half enough, so put them by in the syrup till next day ; then boil them gently again, and when the syrup is pretty thick, and will stand in a round drop when ’tis cold, they are enough ; so put all together in a gallipot for use.
To preserve whole Quinces white: — Take the largest quinces of the greenest colour, and scald them till they are pretty soft ; then pare them and core them with a scoop ; then weigh your quinces against so much doublerefin’d sugar, and make a syrup of one half, and put in your quinces, and boil them as fast as you can ; then you must have in readiness pippin liquor ; let it be very strong of the pippins, and when ’tis strained out, put in the other half of your sugar, and make it a
Early Receipts.
jelly, and when your quinces are clear, put them into the jelly, and let them simmer a little ; they will be very white ; so glass them up, and when they are cold, paper them and keep them in a stove.
To make white Quince Marmalade : — Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin’d sugar in lumps, and half a pint of water ; dip your sugar in the water and boil and scum it till ’tis a thick syrup : then put in your quince, boil and scum it on a quick fire a quarter of an hour, so put it in your pots.
To make red Quince Marmalade: — Pare and core a pound of quince, beat the parings and cores and some of your worst quinces, and strain out the juice ; and to every pound of quince take ten or twelve spoonfuls of that juice, and three-quarters of a pound of loaf-sugar ; put all into your preserving-pan, cover it close, and let it stew over a gentle fire two hours ; when ’tis of an orange-red, uncover and boil it up as fast as you can : when
HO
Early Receipts.
of a good colour, break it as you like it, give it a boil, and pot it up.
Records on this page
Preserved White Pear PlumbsPreserved MulberriesPreserved Whole QuincesWhite Quince MarmaladeRed Quince Marmalade