DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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Page 285

Mrs Levers receipt for preserving Currants for Tarts
Break your fruit that your Sugar may enter a pound of Sugar to a pound of fruit - Pound your Sugar and put it in a Stone Oven - It must not melt when so hot that you can scarce bear your finger in - have your fruit ready - to put into the hot Sugar - Stir them quickly round till the Sugar is dissolved put it quickly into Pots and put paper over it the next day -
To make black Ink  Mrs Thing
Take 4 Ounces of blue galls - Two ounces of Gum arabic two Ounces of clear Copperas and one Ounce of double refined Sugar and half a pint of the best vinegar a quart of rain or river water - Bruise the galls and put them into the water and vinegar - Let them stand in a Jar by the fire, five or Six days - then bruise the other ingredients - put them into the Jar and let it stand near the fire five or Six days more - Stirring it well every day -

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Mrs Levers receipt for preserving Currants for Tarts Break your fruit that your Sugar may enter a pound of Sugar to a pound of fruit - Pound your Sugar and put it in a Stone Oven - It must not melt when so hot that you can scarce bear your finger in - have your fruit ready - to put into the hot Sugar - Stir them quickly round till the Sugar is dissolved put it quickly into Pots and put paper over it the next day - To make black Ink Mrs Thing Take 4 Ounces of blue galls - Two ounces of Gum arabic two Ounces of clear Copperas and one Ounce of double refined Sugar and half a pint of the best vinegar a quart of rain or river water - Bruise the galls and put them into the water and vinegar - Let them stand in a Jar by the fire, five or Six days - then bruise the other ingredients - put them into the Jar and let it stand near the fire five or Six days more - Stirring it well every day -