The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse. 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.

    404/468 (page 360)
    fugar and water with the orange jurce to a fyrup, fkim it well, let it ftand till it is cold, take the oranges out of the muflis), and put them in and boil them till they are quite clear, and put them by till cold ; then pare and core fome green pippins, and boil them in water till it is very ftrong of the pippin ; do not ftir them, put them down gently with the back, of a fpoon, and ftrain».the liquor through a jelly-bag till it is clear; put to every pint of liquor a pound of double-refined fugar, and the juice of a lemon {trained as clear as you can ; boil it to a ftrong jelly ; drain the oranges out of your fyrup, and put them in glaf's or white ftone jars of the fize of the orange, and pour the jelly on them; cover them with brandy-papers, and tie them over with a bladder. You may do lemons in the fame manner. Quinces whole. Take your quinces and pare them ; cut them in quarters, or leave them whole, which you pleafe ; put them into a fauce- pan and cover them with hard water; lay your parings over them to keep them under water; cover your fauce pan clofe, that no fleam can come out; let them over a flow fire till they are loft, and a fine pink colour; then let them Hand till cold: make a fyrup of double-refined fugar, with as much water 2s will wet it; boil and fkim it well; put in your quinces, let them boil ten minutes; take them off, and let them ftand three hours; then boil them till the fyrup is thick and the quinces clear; then put them in deep jars, and when cold put brandy- paper over them, and tie them down clofe. How to preferve White Quinces whole. Take the weight of your quinces in fugar, and put a pint pf water to a pound of fugar, make it into a fyrup, and clarify it; then core your quince and pare it, put it into your lyrup and let it boil till it be all clear, then put in three fpoonfuls of jelly, which muft be made thus : over night, lay your quince- kernels in water, then drain them and put them into your quinces, and Jet them have but one boil afterwards. 'To make Quince Cakes. You muft let a pint of the fyrup of quinces, with a quart or two of rafpberries, be boiled and clarified over a clear gentle Are, taking care that it be well iki mined from time to time; then add a pound and a half of fugar, caule as much more to be brought to a candy height, and poured in hot : let the whole be continually flirted ^bout till it is almoft co(d, then fpread it on plates, and cut it out into cakes. * f<?