|
pulp
divided into small bits, removing carefully the seeds
|
|
— |
—
|
— |
—
|
Genuine Scotch Marmalade
|
|
pulp
rubbed through a sieve
|
1.0 |
pound |
—
|
— |
—
|
Tomata Sauce. No. 3.
|
|
pulp
let the outsides soak in water with a little salt all night: then boil them in a good quantity of spring water, till tender, which will be about nine or ten hours. Drain and cut them in very thin slices; add them to the pulp
|
|
— |
—
|
— |
—
|
Candied Orange
|
|
pulp
Put into the measured water; squeeze it
|
|
— |
—
|
— |
—
|
Grape Wine
|
|
pulp
|
1.0 |
pound |
—
|
— |
—
|
Bullace Cheese
|
|
pulp
carefully freed from pith and pips
|
0.25 |
— |
—
|
— |
—
|
Mayonnaise, Vinaigrettes, &c.
|