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Cookery manuscript, Reading, England
Page 10
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To bottle gooseberries Mrs Halked Gather your gooseberries when they are nearly full ripe - top them & tail them with care that the skin may not be broken - put them into wide mouthed bottles which are perfectly dry - fill them quite full - cork them close, & tie a bladder over the corks, then put the bottles with the mouths downward into a large pot - put in hay to keep them steady - fill the pot with cold water - let it boil once up - take off the pot & let it stand till cold - when take out the bottles, & pour melted rosin over the bladder. Always keep your bottles with the mouths downward, which will preserve the fruit from becoming mould. NB Currants & Damsons may be bottle in the same manner Dutch Flummery. Three quarters of a pint of boil sping water to an ounce of Isinglass, the yolks for four eggs, the peal and juice of a Lemon & sugar to your taste: boil these ingredients stirring them all the time - when the first heat is gone off, & it is strained through a gauze sieve add half a pint of mountain wine. Tapioca. directions for using it. Put 2 Table spoonsfull into a quart of cold water, let it boil gently till it becomes transparent like sass, then put to it glass of milk; sweeten it to your palate & take a bason of at any time.
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To bottle gooseberries Mrs Halked Gather your gooseberries when they are nearly full ripe - top them & tail them with care that the skin may not be broken - put them into wide mouthed bottles which are perfectly dry - fill them quite full - cork them close, & tie a bladder over the corks, then put the bottles with the mouths downward into a large pot - put in hay to keep them steady - fill the pot with cold water - let it boil once up - take off the pot & let it stand till cold - when take out the bottles, & pour melted rosin over the bladder. Always keep your bottles with the mouths downward, which will preserve the fruit from becoming mould. NB Currants & Damsons may be bottle in the same manner Dutch Flummery. Three quarters of a pint of boil sping water to an ounce of Isinglass, the yolks for four eggs, the peal and juice of a Lemon & sugar to your taste: boil these ingredients stirring them all the time - when the first heat is gone off, & it is strained through a gauze sieve add half a pint of mountain wine. Tapioca. directions for using it. Put 2 Table spoonsfull into a quart of cold water, let it boil gently till it becomes transparent like sass, then put to it glass of milk; sweeten it to your palate & take a bason of at any time.
Szathmary Culinary Manuscripts and Cookbooks
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