The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art / by James Wallace, late of Philadelphia.

  • Wallace, James, active 1826-1831.
Date:
1831
Catalogue details

Licence: Public Domain Mark

Credit: The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art / by James Wallace, late of Philadelphia. 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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    I strew over each jar six ounces of good loaf sugar pounded; cover each jar with two bladders, separately tied down, then set the jars in a large stew- pan of water up to the neck, and let it boil three hours gently. Keep these and all other sorts of fruit free from damp. It*.: lieu . m d dmi j To preserve Strawberries whole, |v.. . Take equal weights of fruit and I double-refined sugai, lay the former i in a large dish, and sprinkle half the I sugar in fine powder over, give a gen- tle shake to the dish, that the sugar ! may touch the under side of the fruit; next day make a thin syrup with the remainder of the sugar, and instead of water, allow one pint of red currant j juice to every pound of strawberries; j in this simmer them until sufficiently I jellied ; choose the largest scarlets or others, when not dead ripe. In either | of the above ways they eat well served | in thin cream, in glasses. Directions for keeping Fruit. As it is almost as necessary to know how to keep fruit when preserved, as