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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 22
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the best Way to green them after scalding & peeling them is to put them in a Copper preserving Pan w.th writing Paper over them; the Paper to be cut just to fit the Top of the Pan, let them heat, not boil, till green - To preserve Peaches in Brandy. To every 50 Peaches or Apricots put 3 1/2 lb of double refined Sugar & make it into a thin Syrup; then take your fruit & prick them full of Holes with a large Needle & put them into the Syrup when it is Scalding hot & keep them all under the Syrup by turning them with a Feather as a Spoon will crack them; but be sure they are always covered with the Syrup
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the best Way to green them after scalding & peeling them is to put them in a Copper preserving Pan w.th writing Paper over them; the Paper to be cut just to fit the Top of the Pan, let them heat, not boil, till green - To preserve Peaches in Brandy. To every 50 Peaches or Apricots put 3 1/2 lb of double refined Sugar & make it into a thin Syrup; then take your fruit & prick them full of Holes with a large Needle & put them into the Syrup when it is Scalding hot & keep them all under the Syrup by turning them with a Feather as a Spoon will crack them; but be sure they are always covered with the Syrup
Szathmary Culinary Manuscripts and Cookbooks
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