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Updated: June 14, 2025
To three pounds of plums allow three pounds and a half of loaf-sugar, broken small or powdered. Put the plums and sugar into a preserving kettle, and pour in one half pint of clear hard water. Put them warm into large glass or queen's-ware jars, and pour the syrup over them.
Flour your hands, and make the mixture into little cones or pointed cakes. Spread sheets of damp, thin, white paper on buttered sheets of tin, and put the rock cakes on it, rather far apart. Sprinkle each with powdered loaf-sugar. Bake them of a pale brown, in a brisk oven. They will be done in a few minutes. When cold, take them off the papers.
Put a tea-cupful of rich cream over some coals to stew with three table-spoonsful of powdered loaf-sugar. This has a healing effect. Another remedy, equally good, is to a tea-cupful of honey, add half the quantity of mutton tallow, and stew together till well mixed; pour it out in a cup, and keep stirring till cold.
It is intended for the tea-table. Take fine ripe pippin or bell-flower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loaf-sugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour. They must be only parboiled.
Pare them, and out them into round pieces near an inch thick, and take out the core from the centre of each slice. Allow a pound of loaf-sugar to every pound of the sliced pine-apple. Powder the sugar, and strew it in layers between the slices of pine-apple. Cover it and let it set all night. Next morning measure some clear spring or pump water, allowing half a pint to each pound of sugar.
Squeeze the juice of the lemons into a bowl; pour the cream upon it, and continue to stir it till quite cold. You may serve it up in a glass bowl, in glass cups, or in jelly glasses. Eat it with tarts or sweetmeats. Beat very light six eggs, omitting the whites of two. Have ready a pint of orange juice, and stir it gradually into the beaten egg, alternately with a pound of powdered loaf-sugar.
To every quart of new milk put a pound of loaf-sugar; let it boil very slowly in an iron pot, over clear coals, till it is as thick as thin cream stirring it all the time, pour it out in a pitcher, and stir till it is cold; put in bottles, cork it tight, and put sealing wax over the corks; it must be shaken before it is used. SYRUPS, ICES, &c. Lemon Syrup.
Some break up the big pieces of loaf-sugar, and beat up the eggs, and take the cakes, when ready, to the public ovens, for here there are no proper ovens as there are in London houses, so a public oven is built not far from the Synagogue. It is very large, and each family sends its cakes in its own tins to be baked in it. Generally about half a dozen tins are carried by each boy.
Powder eight pounds of loaf-sugar, and wet it with three pints of water and three eggs well beaten with their shells. Stir the whole mass very hard, and boil it twice over, skimming it well. Then strain it, and stir in two wine glasses of orange flower water. Bottle it, and use it for a summer draught, mixed with a little lemon juice and water; or you may sweeten punch with it.
Prick every one in several places with a needle, and leave on the stalks cut short. To each pound of cherries allow a pound and a quarter of the best loaf-sugar. Spread them on large dishes, and strew over them a thick layer of the sugar powdered fine; about a quarter of a pound of sugar to each pound of cherries.
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