TAKE twelve large pippins, pare them and take out the cores, put them into a sauce-pan, with four or five spoonfuls of water. Boil them till they are soft and thick; then beat them well, stir in a quarter of a pound of butter, a pound of loaf sugar, the juice of three lemons, the peel of two lemons cut thin and beat fine in a mortar, the yolks of eight eggs beat; mix all well together
four or five spoonfuls of water
↝ Water, tap
[Tap water]
a quarter of a pound of butter
↝ Butter, stick, unsalted
[Dairy and Egg Products]
a pound of loaf sugar
↝ Sugar, NFS
[Sugars and honey]
the juice of three lemons
↝ Lemon, raw
[Citrus fruits]
the peel of two lemons cut thin and beat fine in a mortar
↝ Lemon, raw
[Citrus fruits]
the yolks of eight eggs beat
↝ Eggs, Grade A, Large, egg whole
[Dairy and Egg Products]
Instructions (6)
Pare the pippins and take out the cores.
Put them into a sauce-pan, with four or five spoonfuls of water.
Boil them till they are soft and thick.
Beat them well.
Stir in a quarter of a pound of butter, a pound of loaf sugar, the juice of three lemons, the peel of two lemons cut thin and beat fine in a mortar, and the yolks of eight eggs beat.
Mix all well together.
Original Text
TAKE twelve large pippins, pare them and take out the cores, put them into a sauce-pan, with four or five spoonfuls of water. Boil them till they are soft and thick; then beat them well, stir in a quarter of a pound of butter, a pound of loaf sugar, the juice of three lemons, the peel of two lemons cut thin and beat fine in a mortar, the yolks of eight eggs beat; mix all well together,