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Updated: June 14, 2025
The way we used to preserve currants, gooseberries, plums, damsons, and, indeed, almost every description of fruit, was this: The wide-mouth bottles which are sold for the purpose were filled with fruit, six ounces of powdered loaf-sugar was shaken in among it; the bottles were then tied down as closely as possible with bladder, and placed up to the neck in a copper, or large saucepan, of cold water, which was allowed to come slowly to the boil.
Have ready a puff-paste sufficient for a soup-plate. Butter the plate, lay on the paste, trim and notch it. Then put in the mixture. Bake it about half an hour in a moderate oven. Grate loaf-sugar over it. Four eggs. A gill of milk. A quarter of a pound of butter. A quarter of a pound of powdered sugar. Two ounces of grated bread. A table-spoonful of mixed brandy and wine.
If the almond cream is too thin, mix in more pounded citron. If either of the mixtures is too thick, dilute it with more cream. This is superior to a Charlotte Russe. Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool.
To make Almond Bisket. Take the whites of four new laid Eggs, and two yolks, then beat it well for an hour together, then have in readiness a quarter of a pound of the best Almonds blanched in cold water, & beat them very small with Bose-wart, for fear of Oyling; then, have a pound of the best Loaf-sugar finely beaten, beat that in the Eggs a while, then put in your Almonds, and five or six spoonfuls of the finest flower, and so bake them together upon Paper plates, you may have a little fine Sugar in a piece of tiffany to dust them over as they be in the Oven, so bake them as you do Bisket.
Set the jar in a kettle or deep stewpan of water over the fire, as a water bath; and when it has simmered five or six hours, force the juice through a sieve. To every pint of juice, add two pounds of powdered loaf-sugar, boiling and scumming it in the same manner as for any other jam or jelly.
Squeeze the juice of the lemons into a large bowl containing a pint of white wine, and sweeten it with half a pound of powdered loaf-sugar Then, by degrees, mix in a quart of cream. Pour the whole into the dish in which you have laid the lemon-peel, and let the mixture stand untouched for three hours. This syllabub, if it can be kept in a cold place, may be made the day before you want to use it.
Blanch them in scalding water, mix them together, and pound them, one or two at a time, in a mortar to a very smooth paste; adding frequently a little rose water to prevent them from oiling and becoming heavy. Prepare a pound of powdered loaf-sugar. Form the mixture with a spoon into little round or oval cakes, upon sheets of buttered white paper, and grate white sugar over each.
Wash and wipe them, and put them into a kettle with sufficient water to cover them. Simmer them very slowly till you find that the skin will come off easily. Then take them out and peel and core them; extract the cores carefully with a small knife, so as not to break the apples. Then weigh them, and to every pound of crab apples allow a pound and a half of loaf-sugar and a half pint of water.
They should not be allowed to remain in more than five or ten minutes; should be well wiped with a soft towel, and then rubbed with flannel and dressed; their clothes being warmed to prevent a chill. Elderberry Jam for Colds, &c. A quart of nicely picked elderberries, to a pound of loaf-sugar and a tea-cup of water; let them boil slowly for an hour.
Then strain it, add a glass of brandy, and put it into decanters. When you pour it out for drinking dilute it with water. Take fine ripe lemons, and roll them under your hand on the table to increase the quantity of juice. Then cut and squeeze them into a pitcher, and mix the juice with loaf-sugar and cold water.
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