Syrup of Golden Pippins

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Take the pippins when nearly ripe, pare, core, and cut them into very thin slices, or bruise them a little in a marble mortar.
  2. Put them into an earthen vessel, add a small quantity of water, the rind of a lemon, plenty of sifted sugar, and a little lemon juice.
  3. Let the ingredients remain in the pan close covered for two days.
  4. Strain the juice through a piece of lawn.
  5. Add more sugar if requisite.
  6. Clear it with white of egg if necessary.
  7. Boil it to a syrup.
Original Text
Syrup of Golden Pippins. Take the pippins when nearly ripe, pare, core, and cut them into very thin slices, or bruise them a little in a marble mortar. Then put them into an earthen vessel, add a small quantity of water, the rind of a lemon, plenty of sifted sugar, and a little lemon juice. Let the ingredients remain in the pan close covered for two days, then strain the juice through a piece of lawn, add more sugar if requisite, clear it with white of egg if necessary, and boil it to a syrup. N. B. Nonpareils, quinces, pine-apples, or the rind of lemons peeled very thin, may be done in the same manner. [276]
Notes
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