double-refined

Updated: May 17, 2025

To every pint of liquor put a pound of double-refined sugar, the peel and juice of a lemon, and boil the whole to a strong syrup. Drain off the syrup from the fruit, and turning each lemon with the hole upwards in the jar, pour the apple jelly over it. The bits cut out must undergo the same process with the fruit, and the whole covered down with brandy paper.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

ORANGE JUICE. When the fresh juice cannot be procured, a very useful article for fevers may be made in the following manner. Squeeze from the finest fruit, a pint of juice strained through fine muslin. Simmer it gently with three quarters of a pound of double-refined sugar twenty minutes, and when cold put it into small bottles.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

A superior way of preserving cherries is to allow one pound of double-refined sugar to every five pounds of fruit, after they are stoned; then to put both into a preserving pan with very little water, till they are scalding hot. Take the fruit out immediately and dry them; return them into the pan again, strewing the sugar between each layer of cherries.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

LEMON DROPS. Grate three large lemons, with a large piece of double-refined sugar. Then scrape the sugar into a plate, add half a tea-spoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put the drops into a moderate oven on a tin plate.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Take two pounds of double-refined sugar, beat it, and sift it through a fine sieve; put to it a spoonful of fine starch, a pennyworth of gum-arabic, beat them all well together; take the whites of four or five eggs, beat them well, and put to them a spoonful of rose-water, or orange-flower water, a spoonful of the juice of lemon, beat them with the whites of your eggs, and put in a little to your sugar till you wet it, then beat them for two hours whilst your cake is baking; if you make it over thin it will run; when you lie it on your cake you must lie it on with a knife; if you would have the iceing very thick, you must add a little more sugar; wipe off the loose currans before you put on the iceing, and put it into the oven to harden the iceing.

Elizabeth Moxon - English Housewifery : Exemplified in above Four Hundred and Fifty Receipts Giving Directions : for most Parts of Cookery

Take one Pound of double-refined Loaf-Sugar beat small, and finely sifted; mix this with four or five spoonfuls of Orange-Flower-Water, and about half a Drachm of Gum-Arabic finely beaten; then put three spoonfuls of White Wine, and mix all together, and boil them in a glazed earthen Vessel till the Liquor will hardly run, or at least run in Ropes; then have small Jars of earthen Ware glazed, and put into each of them the several sorts of Fruits, and Flowers, you would inclose in candy'd Sugar, making those Jars very hot, and immediately pour the Liquor upon them, and stop them close; then put the Jars into a Stove, for a fortnight or more, and you may then break the Jars, and your several Fruits and Flowers will be inclosed in a crystal like Candy, such as white Sugar Candy.

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm

Take then two large fresh lemons with rough skins, quite ripe, and some lumps of double-refined sugar. Rub the sugar over the lemons, till it has absorbed all the yellow part of the rinds.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Observe that there is enough at first to allow for wasting, as they must be kept covered till the last. To every pound of fruit, allow two pounds of double-refined sugar, and one pint of water. Boil the two latter, with the juice of the orange, till reduced to a syrup. Clarify it, skim it well, and let it stand to be cold.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

Let the outsides soak in water with a little salt all night, then boil them in a good quantity of spring water till tender; drain, and cut them in very thin slices, and put them to the pulp. To every pound, add a pound and a half of double-refined sugar beaten fine; boil them together twenty minutes, but be careful not to break the slices.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

If you would have a sweet Paste; then take half a Pound of Butter, and rub it into about a Pound of Flour, with two or three Ounces of double-refined Sugar powder'd, and make it a Paste, with cold Milk, some Sack and Brandy. This is a very good one.

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm