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Updated: May 15, 2025
To make JELLY of CURRANS. Take a quartern of the largest and best currans you can get, strip them from the stalks, and put them in a pot, stop them close up, and boil them in a pot of water over the fire, till they be thoroughly coddled and begin to look pale, then put them in a clear hair sieve to drain, and run the liquor thro' a flannel bag, to every pint of your liquor put in a pound of your double refin'd sugar; you must beat the sugar fine, and put it in by degrees, set it over the fire, and boil it whilst any skim will rise, then put it into glasses for ale; the next day clip a paper round, and dip it in brandy to lie on your jelly; if you would have your jelly a light red, put in half of white currans, and in my opinion it looks much better.
This was the state of England at the end of the year 1807. The average price of the quartern loaf had been ten-pence three-farthings through the year. The year 1808 began with Napoleon making an offer to treat for peace with England.
My eyesight yaws to and again, d'ye see; then there's such a walloping and whushing in my hold smite me Lord have mercy upon us. Here, you swab, ne'er mind the glass, hand me the noggin." The latter part of this address was directed to the waiter, who had returned with a quartern of brandy, which Crowe, snatching eagerly, started into his bread-room at one cant.
He had eaten in meat no more than fourteen or fifteen ounces a day, but one-third of a quartern pudding on an average, in vegetables only a small heap of potatoes and half a York cabbage, and no gravy whatever; which, considering the usual appetite of a seaman for fresh food at the end of a long voyage, was no small index of the depression of his mind.
Who can describe, and how few can feel, the charms of these repasts, consisting of a quartern loaf, a few cherries, a morsel of cheese, and half-a-pint of wine which we drank between us? Friendship, confidence, intimacy, sweetness of disposition, how delicious are your reasonings!
A bushel of ground wheat weighing sixty pounds will produce thirteen quartern loaves and a half of fine bread, after the bran and pollard have been taken out; add to the price of the wheat, nine-pence a bushel for grinding, three-pence for yeast, four-pence for salt and the expence of baking; and from this deduct six-pence at least for the value of the bran and pollard, and it gives the price of the quartern loaves made and baked at home.
He used to declare that he never took more than one meal a day—a breakfast; but when asked of what that consisted, he said, ‘A pound of beefsteak, seven eggs, three cups of tea, and a quartern of rum.’ It may also be mentioned that before Mrs.
Take a quarter of a peck of fine flour, or as much as you think you have occasion for, and to every quartern of flour put a pound and a quarter of butter, break the third part of your butter into the flour; then take the whites of three or four eggs, beat them very well to a froth, and put to them as much water as will knead the meal; do not knead it over stiff, so then roll it in the rest of your butter; you must roll it five or six times over at least, and strinkle a little flour over your butter every time you roll it up, lap it up the cross way, and it will be fit for use.
However, on this 20th April the London mob forgot the frost, forgot the quartern loaf and the national debt, and prepared for a holiday, inspired thereto, not so much by Lewis the Eighteenth as by the warmth and brilliant sky. There are two factors in all human bliss an object and the subject. The object may be a trifle, but the condition of the subject is most important.
To make a Paste for a STANDING PIE. Take a quartern of flour or more if you have occasion, and to every quartern of flour put a pound of butter, and a little salt, knead it with boiling water, then work it very well, and let it lie whilst it is cold. This paste is good enough for a goose pie, or any other standing-pie. A light Paste for a DISH PIE.
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