Pippins
From Gas cookery, 1885
Presented as published in 1885. 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 Gas cookery (1885) by Helen Edden, page 32. The excerpt below is the record exactly as published.
pippins. Ingredients. — i lb. Pippins, i quart of Water, y2 lb. Loaf Sugar, 4 Cloves, i wineglass of Port, a little Lemon Peel, Blanched Almonds and Cochineal. Method. — Boil the pippins for 2 hours in the water and sugar, with the lemon peel and cloves. Then add a glass of port and boil half an hour longer ; add a very few drops of cochineal. Place the pippins in a glass dish, pour the syrup over and garnish with some blanched almonds stuck in the pippins. 94 JELLIES, CREAMS AND COLD SWEETS. IRougat. Ingredients. — X lb. Castor Sugar, X lb. Jordan Almonds, 1 tablespoonful Lemon Juice, X gib of Water. Method. — Blanch the almonds, cut into three lengthways, and bake in oven a light fawn color. Melt the sugar in a saucepan, with the lemon juice and water, and cook till it is a clear golden brown. Put the almonds in and stir well. Turn out on to an oiled tin or pastry slab. ©range Custard. Ingredients. — X pint Orange Juice, X lb. Castor Sugar, 2 Eggs, a small piece of Orange Peel.. Method. — Put all these ingredients in a saucepan and stir it gently over a glimmer of gas till it thickens, taking care it does not boil. Take out the orange peel, and when cool pour it into glasses. plum Cbeese. Ingredients. — i pint Plums, i pint Water, X lb- Sugar, i oz. leaf Gelatine, a little Cochineal
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