Modern domestic cookery, and useful receipt book : adapted for families in the middling, & genteel ranks of life, with a complete family physician, instructions for making British wines, brewing, baking, &c., &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth.
Date:
1816
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : adapted for families in the middling, & genteel ranks of life, with a complete family physician, instructions for making British wines, brewing, baking, &c., &c. / by Elizabeth Hammond. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    172/304 (page 158)
    scum it. Lay the fruit singly into small stone jars, and pour the syrup and kernels upon it. Damson cheese. Bake the fruit in a stone jar, pour off some of the juice, and to every four pounds of fruit weigh one pound of sugar. Put the fruit over the fire in the pan, let it boil quickly till it begins to look dry, take out the stones and add the sugar, stir it well in, and simmer two hours sloivly, then boil it quickly thirty minutes, till the sides of the pan candy, then pour the jam into potting pans about an inch thick. Fine sweetmeat for tarts. Take four pounds of ripe apricots, divide them and take out the stones, blanch the kernels, aqd put them to the fruit, add to it six pounds of green gage plums, and five polands of lump sugar. Let the whole simmer till the fruit be a clear jam. Remem ber it must not boil, and it must be well skimmed* When done pour it into small pots. Raspberry calces. Take any quantity of fruit you please, weigh and boil it, and when mashed and the liquor is wasted, add as much sugar as was equal in weight to the raw fruit. Mix it very well off the fire till the whole is dissolved, then lay it on plates, and dry it in the sun. When the top part dries, cut it off into small cakes, and turn them on a fresh plate. When dry, put the whole in boxes with layers of paper. To keep currants. Let your bottles be dry—cut your currants with an exceeding small bit of stalk to each ;—they must