125. _To preserve Green Pippins._
Scald some green Pippins carefully, then peel them, and put them into
warm water, and cover them, and let them stand over a slow fire till
they are as green as you would have them, and so tender as that a straw
may run through them, then to every pound of Apples, take one pound of
fine Sugar, and half a pint of water, of which make a Syrup, and when
you have scumm'd it clean, put in your Apples, and let them boil a
while, then set them by till the next day, then boil them throughly, and
put them up.
126. _To preserve Peaches._
Take your Peaches when you may prick a hole through them, scald them in
fair water and rub the Fur off from them with your Thumb, then put them
in another warm water over a slow fire, and cover them till they be
green, then take their weight in fine Sugar and a little water, boil it
and scum it, then put in your Peaches, and boil them till they are
clear, so you may do green Plumbs or green Apricocks.
127. _Marmalade of Damsons._
Take two Pounds of Damsons, and one Pound of Pippins pared and cut in
pieces, bake them in an Oven with a little sliced Ginger, when they are
tender, poure them into a Cullender, and let the Syrup drop from them,
then strain them, and take as much sugar as the Pulp doth weigh, boil it
to a Candy height with a little water, then put in your Pulp, and boil
it till it will come from the bottom of the Skillet, and so put it up.
Pages:
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63