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Updated: June 14, 2025
It may be improved by boiling a little ginger with the other ingredients. To each pound of tomatas, allow the grated peel of a lemon and six fresh peach-leaves. Boil them slowly till they are all to pieces; then squeeze and strain them through a bag. To each pint of liquid allow a pound of loaf-sugar, and the juice of one lemon. Boil them together half an hour, or till they become a thick jelly.
Take a deep dish, butter it well and spread a layer of preserves, without syrup either quinces, citron, apples or peaches; rub together a pound of fresh butter, and the same of powdered loaf-sugar, and add the yelks of sixteen eggs well beaten; pour this on the preserves, bake it in a quick oven for half an hour; it may be set by till the next day; beat the whites of the eggs as for island, seasoning with currant jelly, and spread it over the pudding cold, just as it goes to table.
Put it warm into glass jars or tumblers, and when quite cold cover it closely with paper dipped in brandy, tying another paper tightly over it. Strawberries may be done in the same manner; blackberries also. Take fine raspberries that are perfectly ripe. Weigh them, and to each pound of fruit allow three quarters of a pound of fine loaf-sugar. Mash the raspberries, and break up the sugar.
They will keep best if gathered in dry weather, when there has been no rain for at least two days. Having hulled, or topped and tailed them all, select the largest and firmest, and spread them out separately on flat dishes; having first weighed them, and allowed to each pound of strawberries a pound of powdered loaf-sugar. Sift half the sugar over them.
We found 230 bags of flour, beans, peas, and rice; 15 jars of oil, besides 160 jars of other liquor; some cordage, iron ware, and nails; about four half jars of powder; about a ton of pitch and tar; 150 bales of dry goods; a few packs of indigo, cacao, and arnotto; about a ton of loaf-sugar; a considerable parcel of clothes and other necessaries, and to the value of about £1200 in plate, ear-rings, and other trinkets; besides four pieces of cannon, and about 200 useless muskets.
Put the yellow peel of a lemon into a skillet with a pint of water, and let it boil till reduced to one half. It may be boiled in milk instead of water, or in wine and water, according to the state of the person for whom it is wanted. Having picked and washed a quarter of a pound of rice, mix it with half a pound of loaf-sugar, and just sufficient water to cover it.
Blanch three-quarters of a pound of shelled sweet almonds, and bruise them fine in a mortar, but not to a smooth paste as for maccaroons. Add, as you pound them, a little rose-water. Beat to a stiff froth the whites of four eggs, and then beat in gradually a pound of powdered loaf-sugar. Add a few drops of oil of lemon. Then mix in the pounded almonds.
Maccaroons may be made in a similar manner of pounded cream-nuts, ground-nuts, filberts, or English walnuts. Break up a cocoa-nut; peel and wash the pieces in cold water, and grate them. Mix in the milk of the nut and some powdered loaf-sugar and then form the grated cocoa-nut into little balls upon sheets of white paper.
Then to a pint of the infusion add half a pound of loaf-sugar, half a pint of white brandy, an ounce of broken cinnamon, and an ounce of coriander seeds. Put it into a glass jar, cover it well, and let it stand for two weeks. Hull a sufficient quantity of ripe strawberries, and squeeze them through a linen bag.
Cork the demi-john, and in six months the cherry-bounce will be fit to pour off and bottle for use; but the older it is, the better. To each quart of raspberries allow a pound of loaf-sugar. Mash the raspberries and strew the sugar over them, having first pounded it slightly, or cracked it with the rolling-pin.
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