Barberry Drops

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (2)

For the drops

The black tops must be cut off, then roast the fruit before the fire, till soft enough to pulp with a silver spoon through a sieve into a China bason
When cold, put to every pint one pound and a half of sugar, the finest doubly refined, pounded and sifted through a lawn sieve ↝ Sugar, NFS [Sugars and honey]

Instructions (9)

Cut off the black tops of the barberries.
Roast the fruit before the fire until soft enough to pulp with a silver spoon through a sieve into a China bason.
Set the bason on a saucepan of water (the top of which will just fit it) or on a hot hearth.
Stir the pulp until it grows thick.
When cold, add 1.5 pounds of the finest doubly refined sugar (pounded and sifted through a lawn sieve, covered with fine linen) to every pint of pulp.
Beat the sugar and juice together for three and a half hours if a large quantity, or two and a half hours for a smaller quantity.
Drop the mixture onto sheets of white thick paper in the size of drops sold in shops.
Dry the drops in a dry room.
Use only the point of a knife to take the drop off the end of the wooden spoon, and touch the juice as little as possible.

Original Text

Barberry Drops.

The black tops must be cut off, then roast the fruit before the fire, till soft enough to pulp with a silver spoon through a sieve into a China bason; then set the bason on a saucepan of water, the top of which will just fit it, or on a hot hearth, and stir it till it grows thick. When cold, put to every pint one pound and a half of sugar, the finest doubly refined, pounded and sifted through a lawn sieve, which must be covered with fine linen, to prevent its wasting while sifting. Beat the sugar and juice together three hours and a half if a large quantity, but two and a half for less: then drop it on sheets of white thick paper, the size of the drops sold in the shops.

Some fruit is not so sour, and then less sugar is necessary. To know if there be enough, mix till well incorporated, and then drop: if it runs, there is not enough sugar, and if it is too much it will be rough. A dry room will suffice to dry them. No metal must touch the juice but the point of a knife, just to take the drop off the end of the wooden spoon, and then as little as possible.

Notes

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