Conserve of Hips
From Old Cookery Books and Ancient Cuisine, 1886
Requires effort to rub through.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 45. The excerpt below is the record exactly as published.
Conserve of Hips ;■ — Gather the hips before they grow soft, cut off the heads and stalks, slit them in halves, and take out all the seed and white that is in them very clean ; then put them in an earthen pan, and stir them every day, else they will grow mouldy; let them stand till they are soft enough to rub through a coarse h*ir-sieve ; as the pulp comes, take it off the sieve ; they Early Receipts. 1 41 are a dry berry, and will require pains to rub it through ; then add its weight in sugar
Cook this with the app: pantry check, scaling, and the assistant.