Wellcome Collection: Coley Family (MS1711 )

(61) Preserves of C

To make Apple Jelly for all sorts of Sweetmeats Let the Water boil in the Pan you intend to make it in when the Apples are pared & quarter'd put them into boiling water. let there be no more water than just to Cover 'em. make them boil as fast as possible, & when your Apples are all to peices, put in about a quart more of Water, let them boile at least half an hour, & run it thro' a Jelly bag. in the Summer, Codlings are best; in Sept golden Runnets & in winter, Pippins.

To make Apricock Chips Sift double refined Sugar thro' a Lawn Seive on a pewter Marzareen cut the Chips as thick as you can & lay them on the Seive, then cover them over with Sugar, set them in the sun, turn them till they are quite dry, they must not be quite ripe.

To Dry Plumbs of any sort without Sugar Gather the Pmubs not too ripe, nor in the heat of the day, run a needle thro' the Skin of each of them & lay them on a wire sieve so as not to touch one another. set them in a declining Oven, let 'em stand twelve hours, then set them by, repeat ye same a second & third time. If yr Plumbs are large, they will require a 4th or 5th time. you must turn them every time when they are just going into the Oven, they will dry by this means so well that you may keep them all the Winter in boxes, in a dry place. some of them will Candy on the outsides, the Mussle plumb is good for this use this is the French way of drying Plumbs.

To Preserve Grapes Peel the Grapes & stone 'em put 'em in a pan cover'd very Close & let 'em boil, set 'em sometimes off & then on the fire, till they are very green, then drain all the Juice from 'em, & to a pd of Grapes, put a pd & 1/2 of Sugar & 2 a pd of Apple Jelly, let 'em boil very fast till they are Clear, & Jelly very well, & put 'em in pots or glasses

[page] 62[/page] Preserves

To Preserve Morrella or Coronation Cherrys Stone the Cherrys & to Morrella's take a pt & 1/2 of the jelly of white currants drawn with a little water & run thro a jelly bag & 3 pd. of fine sugar, set it on a quick fire & when it boils skim it & put in 2 pd. of the stoned cherrys. let 'em boil but not too fast at first, take 'em off sometimes & when they are tender boil 'em very fast till they jelly & are clear & then put 'em in potts or glasses the Coronation Cherrys must have red currant jelly.

To Preserve Oranges for present use Take a Seville Orange grate off a little of the outside then with a sharpe pen knife cut them round or in figures as you please but not too deep. Boil them & shift the water once when they are tender take the weights of yr oranges in double refined sugar well wet. Boil up the oranges in the Liquor till they are clear enough, & when they are just done to every orange put in the juice of one lemon, they will keep about a month.

Orange Marmalade Take a pd. of Oranges adding one more when they are pealed. scrape out all the inside, put none of the whites or seeds in. take a pt. of ater 1pd &1/4 of fine sugar put the inside of the oranges & liquor together & boil it as fast as you fo for Marmalade keeping some of the sugar to strew over them as the boyle. shred some of the peel very fine & thin cuting the white quite out boyle it in water & after yr. marmalade if come put the peels in & give it 2 or 3 boyles.

[page]34[/page] (63) Preserves To Preserve Orange Flowers Take 2 ounces of Orange flowers picked from the stalks in a p.t of cold water, let them boyle till they are tender, then have ready in a china bason a pd. of the finest sugar & a qr. of water, let it boyle 'till the sirrup is thick when you have wiped your flowers dry put them in & give them one boyle & glass them the next day, sift some sugar over them & don't let them stand too hot.

Orange Flowers Candy'd Take your flowers & put them in fair water without sugar, set them on the fire & boyle them 'till they sink to the bottom. then take them out & put sifted sugar on them, set them on the fire again to warm & let them stand all day then strew more sugar on them & warm them again open every day & lay 'em on plates to dry

To preserve whole Oranges or Lemons Rasp off the outside rind very thin, lay them in water 24 hours, set them on the fire with a good deal of water, let boyle 'till they are very tender, put them again into cold water let 'em lye 2 days, lemons only 1 day, to 4 oranges or Lem: take 2 pd. of fine sugar a pint of water; boyle & skim it. when cold put in the Ora:s or Lem:s let them lye 4 or 5 days, then boyle 'em till they are clear set them by a day or two more in an earthen pan, boyl 'em again & put 'em in jelly thus; to a pint of pippino jelly a pd. of fine sugar boyle it till tis a strong jelly. beat yr oranges & put 'em with half their sirrup to the jelly, boyl 'em very fast a quarter of an hour. when you take 'em off the fire squeeze in the juice of 2 or 3 Lem:s put 'em in potts with the jelly & to 4 Ora:s let them be a pd & half of jelly the same quantity of sugar. Lemons must be done by themselves. when the oranges are boyled, you must cut a whole in the top of 'em & pick out the seeds before you put 'em in the syrrup.

(64) Preserves Orange Clear Cakes Make some strong pippin jelly & put 3 pts. of it with the meat of 3 oranges into a preserving pan & let it boyle together till half a pint is consumed, then run it thro' a jelly bagg, take the juice of 2 Lemmons & one Orange with a handful of sugar, & give it 2 or 3 boils, then put it into yr. half pints of jelly & scald it together. take it off the fire & put to it 3 pd. & 1.2 of sugar stirring it all the while you put the sugar in, then give it another scald. put it into a pan with a strainer in it, fill it into potts. & set it in your stove.

To make Buttered Orange Rasp the peel of 2 oranges into half a pint of water, put to it half a pt. of orange juice & 6 eggs except 2 of the whites. with as much sugar as will sweeten it, strain it & set it on the fire when it is thick put in a piece of butter as big as a nut, keep it stirring till tis cold.

Dry'd Apricots Stone & pare Apricots put half their weights in sugar beaten fine fill the holes with sugar as you do them. cover them with the rest of the sugar let them lye 8 or 10 hours. then boyle them pretty fast till they look clear, let them stand one day take them clear from the sirrup. put them upon dishes to dry. sift some fine sugar over them. when some are dry turn them & sift more over them.

[page] 35[/page] (65) Preserves To Stew Cherrys Stone the cherrys & to 3 pd. of cherrys put 1 pd. of sugar. Set them on a slow fire & cover them with paper. let them stand till they look clear. then take them off and cover them with fresh paper. let them stand 2 or 3 hours till you use them.

To Preserve whole Cherrys Take 2 pd. of cherrys & 2 pd. of sugar. boyle it candy high then put in the cherrys & let them boyle & scum them. take them gently out & put them in a china dish. then take a pt. of currant juice & 3/4 of a pd. of sugar the sugar must boyle candy high. then put in the cherrys with a little of their liquor & let them have one boyle & glass them.

Jam of Cherrys Tak 3pd. of cherrys stone them & boyle 'em break 'em well as they boyle then take them off the fire, let yr. juice run from them. take 1/2 a pt. of currant juice & 1/2 a pd. of sugar & put in yr. cherrys when they boyle, strew over 'em 3/4 of a pd. of sugar. let them boyle very fast a full 1/2 hour then pot them.

Blond Sugar Take beaten loaf sugar sifted. grate lemon peel into some of it & chocolate into the other. beat as much white of eggs as will make it paste make it in little thick cakes bake 'em in a slow oven 2 or 3 minutes