The new, universal, and complete confectioner, or, The whole art of confectionary made perfectly plain and easy ... The whole revised, corrected, and improved / by Mrs. Elizabeth Price.

  • Price, Elizabeth, Mrs.
Date:
[1780?]
Catalogue details

Licence: Public Domain Mark

Credit: The new, universal, and complete confectioner, or, The whole art of confectionary made perfectly plain and easy ... The whole revised, corrected, and improved / by Mrs. Elizabeth Price. 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.

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    Taprrferve angelica in knots. Take young and thick ftalks of angelica, cut them Into lengths of about a quarter of a yard, and fcald them ; then put them into water, ftrip off the fkins, and cut them into narrow flips; lay them on your preferving-pan, and put to them a thin fugar, that is, to one part fugar, as clarified, and one part^water; then fet it over the fire, let it boil, and fet it by till next day; then turn it in the pan, give it another boil, and tlie day after drain It and boil the fugar till it is a little fmooth ; pour it on your angelica, and if it be a good green boil it no more ; if not, heat it again, and the day following boil the fugar till it is very fmooth, and piour it upon your angelica; the next day boil your fyrup till it rifes to the top of your pan, and put your angelica into yourpian; pour your fyrup upon it, and keep it for life. 7^ dry it. Drain what quantity you will from the fyrup, and boil as much fugar as will cover it, till it blows; put in your angelica, and give it a boil till it blows again; when cold, drain it, tie it in knots, and put it into a warm ftove to dry, iirft dulling It a little; when dry on one fide, turn it to dry on the other, and then pack it up. Topreferve angelica in Jlich. Angelica, not altogether fo young as the other, cut into fhort pieces, about half a quarter of a yard, or lefs; fcald it a llttlej. then drain it, and put it into a thin fugar as before; boil it a little the next day, turn it in the pan the bottom upwards and boil it, and then finifh it as the other for kncts. .iote: When you will candy it, you mull drain It from t^e fyrup, walh it, and candy it as the orange and lemon. • Angelica pnjie. Take the youngefl and mod pithy angelica you can get, boil it very tender, and drain and prefs out all the water you poflibly canj then^eat it in a paottar to as fine a palle ,as