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Susan Gilbert's late nineteenth century British cookery manuscript

Page 139

To Stew Pears
First peel and core your Pears and to 3 lbs of fruit 1 lb of Sugar, and 3 pints of water, let the syrup be warm before you put in the Pears, then cover them close, and let them stew 1 hour, then uncover them and let them boil faster till they look red, then add the juice of a lemon, and half the peel pared very thin and cut in long narrow strips, tie up a little Cocheneal bruised in a piece of Muslin, put this in whilst it is boiling, if it does not turn a good colour with it. Mrs. H. Farrs receipt. March 17th
To Make Apricot Jam
Take your Fruit when full ripe, pare them and take out the stones, to every 1 lb of Fruit, put 3/4 lb of loaf sugar, and 4 spoonsfull of water, boil it 3/4 of an hour, keep stirring it often, and be careful it has not Knots in it, then pour it into your jars, then add lay Brandy papers over them & tie them down with a Bladder Mr. H. Farrs receipt

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To Stew Pears First peel and core your Pears and to 3 lbs of fruit 1 lb of Sugar, and 3 pints of water, let the syrup be warm before you put in the Pears, then cover them close, and let them stew 1 hour, then uncover them and let them boil faster till they look red, then add the juice of a lemon, and half the peel pared very thin and cut in long narrow strips, tie up a little Cocheneal bruised in a piece of Muslin, put this in whilst it is boiling, if it does not turn a good colour with it. Mrs. H. Farrs receipt. March 17th To Make Apricot Jam Take your Fruit when full ripe, pare them and take out the stones, to every 1 lb of Fruit, put 3/4 lb of loaf sugar, and 4 spoonsfull of water, boil it 3/4 of an hour, keep stirring it often, and be careful it has not Knots in it, then pour it into your jars, then add lay Brandy papers over them & tie them down with a Bladder Mr. H. Farrs receipt