DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 213

of Marmalade add 1 1/2 lb of sugar well beaten, boil all together for 20 minutes if not clear or transparent, boil it 5 or 6 minutes longer, stir it all the time but be careful not to break the slices, pour it into a basin to cool, when cold put it into pots and cover it up.
To preserve Winesours Mrs. Hutton Clifton
To 1 lb of fruit, 3/4 lb of powdered sugar, prick the fruit, and put them in a stone Jar, with the sugar in layers, tie them close and set them in a pan of cold water, set it on the fire and let it remain till the sugar is melted, but it must simmer very gently then set them away till the next day, then pour the syrup from the fruit, and boil and scum it, pour it on the fruit, do so for 3 days, then simmer the fruit with care for 20 minutes put them carefully into Jar, when cold tie them up.
To preserve Apricots Mrs Hutton Clifton
Pare them and take out the stones carefully lay them on a large dish with layers of sugar and fruit, to 1 lb of fruit add 1 1/4 lbs of sugar, let them stand covered till the sugar is melted, pour it off and boil it, put it on the fruit and set it

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of Marmalade add 1 1/2 lb of sugar well beaten, boil all together for 20 minutes if not clear or transparent, boil it 5 or 6 minutes longer, stir it all the time but be careful not to break the slices, pour it into a basin to cool, when cold put it into pots and cover it up. To preserve Winesours Mrs. Hutton Clifton To 1 lb of fruit, 3/4 lb of powdered sugar, prick the fruit, and put them in a stone Jar, with the sugar in layers, tie them close and set them in a pan of cold water, set it on the fire and let it remain till the sugar is melted, but it must simmer very gently then set them away till the next day, then pour the syrup from the fruit, and boil and scum it, pour it on the fruit, do so for 3 days, then simmer the fruit with care for 20 minutes put them carefully into Jar, when cold tie them up. To preserve Apricots Mrs Hutton Clifton Pare them and take out the stones carefully lay them on a large dish with layers of sugar and fruit, to 1 lb of fruit add 1 1/4 lbs of sugar, let them stand covered till the sugar is melted, pour it off and boil it, put it on the fruit and set it