The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.].

  • Stavely, S. W.
Date:
[1830?]
Catalogue details

Licence: Public Domain Mark

Credit: The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.]. 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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    THE NEW WHOLE PERRY. Nothing will tend more to the flavour and improvement of perry than adding one gallon of the best brandy, two pounds of prunes, and two pounds of sugar candy to every hogshead, mixing the whole well together ; when you intend,bottling, observe the same directions as for cider. ELDER WINE. To every quart of berries put two quarts of water, boil it half an hour, run the liquor and break the fruit through a hair sieve; to every quart of juice put three quarters of a pound of Lisbon sugar. Boil the whole a quarter of an hour with some Jamaica pep- per, ginger, and a few cloves. Pour it into a tub, and when of a proper warmth, into the barrel, with toast and yeast to work, which there is more difficulty to do than most other liquors. When it ceases to hiss,