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Classic
Cook Books
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page 178
To make Marmelade.
To two pounds of quinces, add three quarters of a pound of sugar, and a pint of
spring water; put them over the fire, and boil them till they are tender; drain
off the liquor, and bruise them; then put them into it again, let it boil three
quarters of an hour, and put it into your pots or saucers.
To Preserve Mulberries whole.
Set some mulberries over the fire in a skillet or preserving pan; draw from them
a pint of juice when it is strained; then take three pounds of sugar beaten very
fine, wet the sugar with the pint of juice, boil up your sugar and skim it, put
in two pounds of ripe mulberries, and let them stand in the syrup till they are
thoroughly warm; then set them on the fire, and let them boil very gently; do
them but half enough, and put them by in the syrup till the next day, then boil
them gently again when the syrup is pretty thick, and will stand in round drops
when it is cold, they are enough; so put all into a gallipot for use.
To preserve Gooseberries, Damsons, or Plumbs.
Gather them when dry, full grown, and not ripe; pick them one by one, put them
into glass bottles that are very clean and dry, and cork them close with new
corks; then
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Classic
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