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Miss Caldwell's book, 1757-1790
Page 73
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(73) them from the Syrop, & lay them in your Potts & boil the Syrop by its Self. & when it is Almost cold pour it over them & cover them as Before. Amber Plumbs Pear Plumbs and Goose-berry's Are done the same Way as the former To Preserve Red or White Currants Take the largest bunches and with a pin Open one Side of every Curran & pick out all the Seeds. Then Weigh them, & to every pound of Currants take apound an quarter of Loaf Sugar. Dissolve it in your Preserveing pan, & let it boil & Skim it very well, then put in your Curran. and Clear them as Before, then put them into
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(73) them from the Syrop, & lay them in your Potts & boil the Syrop by its Self. & when it is Almost cold pour it over them & cover them as Before. Amber Plumbs Pear Plumbs and Goose-berry's Are done the same Way as the former To Preserve Red or White Currants Take the largest bunches and with a pin Open one Side of every Curran & pick out all the Seeds. Then Weigh them, & to every pound of Currants take apound an quarter of Loaf Sugar. Dissolve it in your Preserveing pan, & let it boil & Skim it very well, then put in your Curran. and Clear them as Before, then put them into
Szathmary Culinary Manuscripts and Cookbooks
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