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Susan Gilbert's late nineteenth century British cookery manuscript
Page 57
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To Stew Pears. Pare the largest sterving pears you can get, put a clove in the blossom, and then put then in a well tinned saucepan, with a new pewter spoon in the middle, fill it with hard water, and set it over a slow fire for 3 or 4 hours till your pears are quite soft, and the water reduced to a small quantity, then put in as much loaf sugar as will make a thick syrup, and give the pears a good boil in it, then cut some lemon peel like straws, seve then up with the syrup in a deep dish. Mrs. G To Make Mince Pies without Meat. Chop 3 lbs of Suet very fine 3 lbs of apples, when pared and cored, wash and dry 3 lbs of Currants, stone and chop 1 lb of Raisins beat and sift 1 lb and 1/2 of powdered loaf sugar 4 oz of candid orange peel, 6 oz of Citron mixed well together, with a 1/4 oz of Nutmeg, a little cinnamon 6 or 8 cloves, 1/2 pint French Brandy, put it close and keep it for use. Mrs Garnham
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To Stew Pears. Pare the largest sterving pears you can get, put a clove in the blossom, and then put then in a well tinned saucepan, with a new pewter spoon in the middle, fill it with hard water, and set it over a slow fire for 3 or 4 hours till your pears are quite soft, and the water reduced to a small quantity, then put in as much loaf sugar as will make a thick syrup, and give the pears a good boil in it, then cut some lemon peel like straws, seve then up with the syrup in a deep dish. Mrs. G To Make Mince Pies without Meat. Chop 3 lbs of Suet very fine 3 lbs of apples, when pared and cored, wash and dry 3 lbs of Currants, stone and chop 1 lb of Raisins beat and sift 1 lb and 1/2 of powdered loaf sugar 4 oz of candid orange peel, 6 oz of Citron mixed well together, with a 1/4 oz of Nutmeg, a little cinnamon 6 or 8 cloves, 1/2 pint French Brandy, put it close and keep it for use. Mrs Garnham
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