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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 76
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76 Rose Water - Having gathered the Roses dry if possible - then fill your Still, putting in a sufficient quantity of water taking care not to fill it too full run it off very slow -- running about 4 Bottles from a pot containing 10 Scotch Pints -- David Dewar Apple Paste Pare and cut the apples in small pieces then [illegible] them and put them into a brass pan - with a little water to stew them and when quite fallen and smooth add the Sugar - To 1/4 of apples allow a pound of lump or very fine raw Sugar. Season it with a good dash of fine powder'd Ginger and the juice and grating of a Lemon put all on the fire together and when they come to the boil - about half an hour will do or till they come easily from the side of the pan then put it in shapes wet with Brandy -- Miss G. C N.B. In place of powdered Ginger take nearly an Ounce of rough Ginger for the above quantity, bruise and boil it in a mutchkin of water till it is half that quantity and take that water to stew the apples with a small half mutchkin
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76 Rose Water - Having gathered the Roses dry if possible - then fill your Still, putting in a sufficient quantity of water taking care not to fill it too full run it off very slow -- running about 4 Bottles from a pot containing 10 Scotch Pints -- David Dewar Apple Paste Pare and cut the apples in small pieces then [illegible] them and put them into a brass pan - with a little water to stew them and when quite fallen and smooth add the Sugar - To 1/4 of apples allow a pound of lump or very fine raw Sugar. Season it with a good dash of fine powder'd Ginger and the juice and grating of a Lemon put all on the fire together and when they come to the boil - about half an hour will do or till they come easily from the side of the pan then put it in shapes wet with Brandy -- Miss G. C N.B. In place of powdered Ginger take nearly an Ounce of rough Ginger for the above quantity, bruise and boil it in a mutchkin of water till it is half that quantity and take that water to stew the apples with a small half mutchkin
Szathmary Culinary Manuscripts and Cookbooks
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