down, and when quite cold put away for
winter use. If not convenient to cook the
fruit in a screen, the bottles can be set in a
panful of cold water up to their necks on the
stove, and allowed to remain until the water
is on the boiling point and the fruit is soft.
It is better not to place hay in the saucepan
to steady the bottles, as there are germs in it
which may get into the bottles and affect the
keeping of the fruit. This way of bottling
insures the fruit retaining its fresh flavour if
care has been taken to have the fruit fresh
gathered.
IRaiBin Tlectar.
Six ounces of whole raisins; peel of a small
lemon ; eight cloves ; one quart of water✪ Raisin Nectar.
* And bright grapes ere yet
Accursed fire their mild juice could transmute
Into a mortal bane,*
Shelley.
216
MISCELLANEOUS.
* Though we eat little flesh and drink no wine
Yet we'll be merry : we* II have tea and toast.
Stew these together in a covered jar all
night in a cooling oven. When the raisins
have swelled out and have no longer any
taste when put in the mouth, the nectar is
ready for straining. It can be put in a
corked bottle and kept in a cool place for
two days, but not longer.
Aincemeat. ID.
Two pounds of butter; three pounds of
raisins, stoned and chopped fine ; one pound
and a half of currants, washed and dried ;
two pounds of Demerara sugar ; thq rinds of
four lemons ; six pounds of winter apples,
peeled and chopped fine ; the juice of one
lemon ; one pound of candied orange and
* Custards for supper^ and an endless host
Of syllabubs and jellies and mince pies*
Shelley.
217
MISCELLANEOUS.
* Withouten baked meat never was his house,
Offish andfieshf and that so plenteous.
It snowed in his house of meat and drink,*
Chaucer.
*
lemon peel, mixed ; twenty bitter and forty
sweet almonds, blanched, and pounded with
the sugar ; four nutmegs ; twenty cloves,
and a small blade of mace pounded fine.
Melt the butter in a large basin near the
fire, and having all the ingredients chopped or
pounded fine, mix them into the batter one
after another, adding the spices last. Let
the mincemeat✪ Mincemeat remain twenty-four hours
before putting it in pots. Should the apples
be of a sour kind, more sugar may have to
be added after the twenty-four hours, but
this addition depends on taste. This mince-
meat does not require any brandy to keep it,
and is excellent in either hot or cold mince-
pies, or as filling for Banbury cakes.
* Mincing of meat, as in pies, and buttered mince meat saveth the
grinding of the teeth.* — Bacon.
2l8
MISCELLANEOUS.
* So he bHls the water ^ and takes the salt
And the pepper in portions true
( Which he never forgot).
iRadout Seaaonfitd*
One ounce marjoram : one ounce parsley ;
half ounce basil ; half ounce thyme ; half
ounce bay-leaf ; half ounce winter savoy ; two
ounces nutmeg ; two ounces cloves ; one
ounce mace ; one ounce white pepper ; one
ounce cayenne pepper.
Dry the herbs in a warm closet or in a
screen before the fire ; pound them in a
mortar, and pass through a sieve. Treat the
spices in the same way and mix with herbs.
Put the powder in small bottles and cork
tightly for store. For kitchen use, three-
quarters of an ounce of this must be mixed
with half a pound of dry salt, and be kept in
* And some chopped shcUot,
And some sage and parsley too J*
* Bab Ballads/
219
MISCELLANEOUS.
* Good broth, and good keeping, do much now and then :
Good diet, with wisdom, best comforteth men*
TUSSER.
a covered box or bottle, that the fragrance
may be preserved.
Cocoa from ' Cocoa^lftibs/
One and a half ounce of cocoa-nibs ; one
quart of cold water.
Page 48 · 2 recipe records on this page
Presented as published in 1889. 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
down, and when quite cold put away for winter use. If not convenient to cook the fruit in a screen, the bottles can be set in a panful of cold water up to their necks on the stove, and allowed to remain until the water is on the boiling point and the fruit is soft. It is better not to place hay in the saucepan to steady the bottles, as there are germs in it which may get into the bottles and affect the keeping of the fruit. This way of bottling insures the fruit retaining its fresh flavour if care has been taken to have the fruit fresh gathered.
IRaiBin Tlectar.
Six ounces of whole raisins; peel of a small lemon ; eight cloves ; one quart of water.
* And bright grapes ere yet Accursed fire their mild juice could transmute Into a mortal bane,*
Shelley.
* Though we eat little flesh and drink no wine Yet we'll be merry : we* II have tea and toast.
Stew these together in a covered jar all night in a cooling oven. When the raisins have swelled out and have no longer any taste when put in the mouth, the nectar is ready for straining. It can be put in a corked bottle and kept in a cool place for two days, but not longer.
Aincemeat. ID.
Two pounds of butter; three pounds of raisins, stoned and chopped fine ; one pound and a half of currants, washed and dried ; two pounds of Demerara sugar ; thq rinds of four lemons ; six pounds of winter apples, peeled and chopped fine ; the juice of one lemon ; one pound of candied orange and
* Custards for supper^ and an endless host Of syllabubs and jellies and mince pies*
Shelley.
* Withouten baked meat never was his house, Offish andfieshf and that so plenteous. It snowed in his house of meat and drink,*
Chaucer.
*
lemon peel, mixed ; twenty bitter and forty sweet almonds, blanched, and pounded with the sugar ; four nutmegs ; twenty cloves, and a small blade of mace pounded fine.
Melt the butter in a large basin near the fire, and having all the ingredients chopped or pounded fine, mix them into the batter one after another, adding the spices last. Let the mincemeat remain twenty-four hours before putting it in pots. Should the apples be of a sour kind, more sugar may have to be added after the twenty-four hours, but this addition depends on taste. This mincemeat does not require any brandy to keep it, and is excellent in either hot or cold mincepies, or as filling for Banbury cakes.
* Mincing of meat, as in pies, and buttered mince meat saveth the grinding of the teeth.* — Bacon.
* So he boils the water, and takes the salt And the pepper in portions true ( Which he never forgot).
iRadout Seaaonfitd*
One ounce marjoram : one ounce parsley ; half ounce basil ; half ounce thyme ; half ounce bay-leaf ; half ounce winter savoy ; two ounces nutmeg ; two ounces cloves ; one ounce mace ; one ounce white pepper ; one ounce cayenne pepper.
Dry the herbs in a warm closet or in a screen before the fire ; pound them in a mortar, and pass through a sieve. Treat the spices in the same way and mix with herbs. Put the powder in small bottles and cork tightly for store. For kitchen use, threequarters of an ounce of this must be mixed with half a pound of dry salt, and be kept in
* And some chopped shallot, And some sage and parsley too J*
* Bab Ballads/
* Good broth, and good keeping, do much now and then : Good diet, with wisdom, best comforteth men*
TUSSER.
a covered box or bottle, that the fragrance may be preserved.
Cocoa from ' Cocoa^lftibs/
One and a half ounce of cocoa-nibs ; one quart of cold water.
Records on this page
Raisin NectarMincemeat