them into the liquor, and the rest, the other half of
the Sugar with them. Boil them with a quick fire,
till they be enough, and the liquor do gelly,and that
you see the Apples look very clear, and as though
theywere transparent. You must put thejuyceoftwo
Limons and half an Orange to this in the due time.
Every Pippin should be lapped over in a broad-pill
of Orange; which you must prepare thus. Pare
your Orange broad and very thin, and all hanging
together, rub it with Salt, prick it, and boil it in
several waters, to takeawaythe bitterness,andmake
it tender. Then preserve it by it self with sufficient
quantity of Sugar. When it is throughly done, and
very tender (which you must cast to do before
hand, to be ready when the Apples are ready to be
put up) take them out of their Syrup, and lap every
Pippin in an Orange-peel, and put them into a pot
or glass, and pour the liquor upon them : which will
be gellyoverand about the Apples, when all is cold.
This proportion of liquor. Apples, and Orange-
peels, will take up about three quarters of a pound
of Sugar in all. If you would keep them any time,
you must put in weight for weight of Sugar.
1 conceive Apple-John's in stead of Pippins will
do better, both for the gelly and Syrup ; especially
at the latter end of the year ; and I like them thin
sliced, rather than whole ; and the Orange-peels
scattered among them in little pieces or chipps.
SYRUP OF PIPPINS
Quarter and Core your Pippins; then stamp them
in a Mortar, and strain out the Juyce. Let it settle,
that the thick dregs may go to the bottom ; then
236 SIR KENELMS DIGS IS
pour off the clear ; and to have it more clear and
pure, filter it through sucking Paper in a glass
funnel. To one pound of this take one pound and
an half of pure double refined Sugar, and boil it
very gently (scarce simpringly, and but a very little
while) till you have scummed away all the froth
and foulness (which will be but little) and that it
be of the consistence of Syrup. If you put two
pound of Sugar to one pound of juyce, you must
boil it more & stronglier. This will keep longer,
but the colour is not so fine. It is of a deeper
yellow. If you put but equal parts of juyce and
Sugar, you must not boil it, but set it in a Cucur-
bite in bulliente BalneOy till all the scum be taken
away, and the Sugar well dissolved. This will be
very pale and pleasant, but will not keep long.
You may make your Syrup with a strong de-
coction of Apples in water (as when you make
gelly of Pippins) when they are green ; but when
they are old and mellow, the substance of the
Apple will dissolve into pap, by boiling in water.
Take three or four spoonfuls of this Syrup in
a large draught of fountain water, or small posset-
Ale, pro ardore urina^ to cool and smoothen, two
or three times a day.
GELLY OF PIPPINS OR JOHN-APPLES
Cut your Apples into quarters (either pared or
unpared). Boil them in a sufficient quantity of
water, till it be very strong of the Apples. Take
the clear liquor, and put to it sufficient Sugar to
make gelly, and the slices of Apple ; so boil them
all together, till the slices be enough, and the liquor
^ THE CLOSET OPENED 237 ✪ Syrup of Pippins
Page 138 · 2 recipe records on this page
Presented as published in 1910. 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
them into the liquor, and the rest, the other half of the Sugar with them. Boil them with a quick fire, till they be enough, and the liquor do gelly,and that you see the Apples look very clear, and as though they were transparent. You must put thejuyceoftwo Limons and half an Orange to this in the due time. Every Pippin should be lapped over in a broad-pill of Orange; which you must prepare thus. Pare your Orange broad and very thin, and all hanging together, rub it with Salt, prick it, and boil it in several waters, to take away the bitterness,and make it tender. Then preserve it by it self with sufficient quantity of Sugar. When it is throughly done, and very tender (which you must cast to do before hand, to be ready when the Apples are ready to be put up) take them out of their Syrup, and lap every Pippin in an Orange-peel, and put them into a pot or glass, and pour the liquor upon them : which will be gellyoverand about the Apples, when all is cold. This proportion of liquor. Apples, and Orange peels, will take up about three quarters of a pound of Sugar in all. If you would keep them any time, you must put in weight for weight of Sugar.
1 conceive Apple-John's in stead of Pippins will do better, both for the gelly and Syrup ; especially at the latter end of the year ; and I like them thin sliced, rather than whole ; and the Orange-peels scattered among them in little pieces or chipps. SYRUP OF PIPPINS
Quarter and Core your Pippins; then stamp them in a Mortar, and strain out the Juyce. Let it settle, that the thick dregs may go to the bottom ; then
pour off the clear ; and to have it more clear and pure, filter it through sucking Paper in a glass funnel. To one pound of this take one pound and an half of pure double refined Sugar, and boil it very gently (scarce simmering, and but a very little while) till you have scummed away all the froth and foulness (which will be but little) and that it be of the consistence of Syrup. If you put two pound of Sugar to one pound of juyce, you must boil it more & stronglier. This will keep longer, but the colour is not so fine. It is of a deeper yellow. If you put but equal parts of juyce and Sugar, you must not boil it, but set it in a Cucurbite in balneum till all the scum be taken away, and the Sugar well dissolved. This will be very pale and pleasant, but will not keep long.
You may make your Syrup with a strong decoction of Apples in water (as when you make gelly of Pippins) when they are green ; but when they are old and mellow, the substance of the Apple will dissolve into pap, by boiling in water.
Take three or four spoonfuls of this Syrup in a large draught of fountain water, or small posset- Ale, pro ardore urinae to cool and smoothen, two or three times a day.
GELLY OF PIPPINS OR JOHN-APPLES Cut your Apples into quarters (either pared or unpared). Boil them in a sufficient quantity of water, till it be very strong of the Apples. Take the clear liquor, and put to it sufficient Sugar to make gelly, and the slices of Apple ; so boil them all together, till the slices be enough, and the liquor
Records on this page
Syrup of PippinsGelly of Pippins or John-Apples