Quince Cakes (old recipe). — Take i Ib. of the best
yellow quince. Pare, quarter, and boyle till they are very
tender, then bruise them in a mortar, and put them in a
broad dish, and sett them on a chafing dish of coles. Put
to them their weight in sugar, and keep them stirring till
the sugar is dissolved, lay them on plates in what shape
you please, and strew some sugar over them in your stove,
turning them as they dry. Grate sugar over them • paper
and box them.
To make a Jelly of Pippins and Codlins (old recipe). — Take
6 pippins and codlins, pare and slice them in a quart of
spring water, boil till it comes to a pint, strain and add to
the clear i Ib. of sugar, boil it till it will jelly, skim it clean
as it boils ; this jelly is proper to put a little on the top
of any red or white preserve.
To Candy Cherries. — Get them before they are full ripe,
stone them, and having boiled your fine sugar to a height,
pour it on them, gently moving them, and so let them stand
till almost cold, then take them out and dry them by the
fire.
To Candy Barberries and Grapes. — Take preserved
barberries, wash off the syrup in water, and sift fine sugar
on them, and let them be dried in the stove, turning them
from time to time till they are dry enough. Preserved
grapes may also be candied the same way.
To Candy Apricots. — You must slit them on the side of
the stone, and put fine sugar on them, then lay them one
by one in a dish, and bake them in a pretty hot oven ;
then take them out of the dish, and dry them on glass
plates in an oven for three or four days.
To Preserve Cherries, with leaves and stalks green. —
RECIPES, OLD AND NEW 293
Take morel cherries, dip the stalks and leaves in the best
vinegar boiling hot, stick the sprigs upright in a sieve till
they are dry; in the meantime boil some double-refined
sugar to syrup, and dip the cherries, stalks, and leaves
into the syrup, and just let them scald; lay them on a
sieve, and boil the syrup to candy height, then dip the
cherries, leaves, stalks, and all ; then stick the branches in
sieves, and dry them as you do other sweetmeats. They
are pretty in a dessert.
To Preserve Fruit Green all the year. — Gather your fruit
when three-parts ripe, on a very dry day, when the sun
shines on them ; then take earthen pots and put them in,
cover the pots with corks, or bung them up that no air can
get in ; dig a place in the earth a yard deep, set the pots
therein, and cover them with the earth very close, and keep
them for use. When you take any out, cover them as
at first.
To Pickle Cucumbers to resemble Mangoes. — Peel, cut them
in halves, throw away the seeds, and lay the cucumbers in
salt for a day. Then wipe them dry, fill them with mustard
seed, peeled shallots, garlic, small slips of horse-radish and
mace, and tie them round with twine ; put them into jars,
pour boiling vinegar over, and cover up close till cold, then
tie them down with leather, and a bladder over that.
To keep Lettuce Green all the year.— Put them into a pot
with vinegar, salt, pepper, and bay leaves ; keep them very
closely covered, and when required they may be used either
in salads or soups.
To Pickle Mushrooms (old recipe).— Take button mush-
rooms and throw them in a pan of salt and water, wipe
them with flannel, then boyle them quickly for a quarter of
294 OUR VIANDS
Our viands
1893Page 148
Presented as published in 1893. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Quince Cakes (old recipe). — Take i Ib. of the best
yellow quince. Pare, quarter, and boyle till they are very
tender, then bruise them in a mortar, and put them in a
broad dish, and sett them on a chafing dish of coles. Put
to them their weight in sugar, and keep them stirring till
the sugar is dissolved, lay them on plates in what shape
you please, and strew some sugar over them in your stove,
turning them as they dry. Grate sugar over them • paper
and box them.
To make a Jelly of Pippins and Codlins (old recipe). — Take
6 pippins and codlins, pare and slice them in a quart of
spring water, boil till it comes to a pint, strain and add to
the clear i Ib. of sugar, boil it till it will jelly, skim it clean
as it boils ; this jelly is proper to put a little on the top
of any red or white preserve.
To Candy Cherries. — Get them before they are full ripe,
stone them, and having boiled your fine sugar to a height,
pour it on them, gently moving them, and so let them stand
till almost cold, then take them out and dry them by the
fire.
To Candy Barberries and Grapes. — Take preserved
barberries, wash off the syrup in water, and sift fine sugar
on them, and let them be dried in the stove, turning them
from time to time till they are dry enough. Preserved
grapes may also be candied the same way.
To Candy Apricots. — You must slit them on the side of
the stone, and put fine sugar on them, then lay them one
by one in a dish, and bake them in a pretty hot oven ;
then take them out of the dish, and dry them on glass
plates in an oven for three or four days.
To Preserve Cherries, with leaves and stalks green. —
RECIPES, OLD AND NEW 293
Take morel cherries, dip the stalks and leaves in the best
vinegar boiling hot, stick the sprigs upright in a sieve till
they are dry; in the meantime boil some double-refined
sugar to syrup, and dip the cherries, stalks, and leaves
into the syrup, and just let them scald; lay them on a
sieve, and boil the syrup to candy height, then dip the
cherries, leaves, stalks, and all ; then stick the branches in
sieves, and dry them as you do other sweetmeats. They
are pretty in a dessert.
To Preserve Fruit Green all the year. — Gather your fruit
when three-parts ripe, on a very dry day, when the sun
shines on them ; then take earthen pots and put them in,
cover the pots with corks, or bung them up that no air can
get in ; dig a place in the earth a yard deep, set the pots
therein, and cover them with the earth very close, and keep
them for use. When you take any out, cover them as
at first.
To Pickle Cucumbers to resemble Mangoes. — Peel, cut them
in halves, throw away the seeds, and lay the cucumbers in
salt for a day. Then wipe them dry, fill them with mustard
seed, peeled shallots, garlic, small slips of horse-radish and
mace, and tie them round with twine ; put them into jars,
pour boiling vinegar over, and cover up close till cold, then
tie them down with leather, and a bladder over that.
To keep Lettuce Green all the year.— Put them into a pot
with vinegar, salt, pepper, and bay leaves ; keep them very
closely covered, and when required they may be used either
in salads or soups.
To Pickle Mushrooms (old recipe).— Take button mush-
rooms and throw them in a pan of salt and water, wipe
them with flannel, then boyle them quickly for a quarter of
294 OUR VIANDS