Category: Cooking & Drinking
TAKE a pan proportioned in size to the quantity of sugar you intend to clarify: to thirty pounds of sugar, put two gallons of water: whisk the white of an egg in the water, and set the pan on the fire; when the sugar begins to boil, add half a pint of water, to prevent its boi...
TAKE a pan proportioned in size to the quantity of sugar you intend to clarify: to thirty pounds of sugar, put two gallons of water: whisk the white of an egg in the water, and...
10. PART II.HAVING selected the largest and best coloured oranges, carve them, cut a round hole in each, where the stalk grew; put them into a pan of cold water, set them over the fire, and...
11. PART III.RUB your rasberries through a sieve to a pulp: then measure it with a pint ladle (which is exactly a pound) into your preserving pan: boil it well, and stir it all the time to k...
12. PART IV.TAKE twelve pints of clarified sugar; to which add one pint of good orange flower water, and the juice of eight good lemons; set it on a slow fire, and put in a pint of water wi...
13. PART V.PUT your cherries into jars, and to a quart of French brandy, allow half a pint of clarified sugar: mix your sugar and brandy, cover the cherries with it, let them stand a month...
14. PART VI.It is here necessary to premise that particular care must be taken to keep the utensils entirely free from grease of any kind: and the flour and sugar quite dry, as in case of n...
15. PART VII.HAVE ready a freezing pot in ice and salt; put in your ice cream, cover the pot, keep turning it till the water comes round the pot; then open it and scrape it down: continue tu...
16. PART VIII.TAKE four gallons of boiling water: to every gallon, add five pounds of Malaga raisins cut small; pour the water boiling hot upon them, and let it stand nine days, stirring it t...