To keep White Bullice, or Pear Plums, or Damfons, &c. for Tarts, or Pies

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
fruit
syrup
storage
Instructions (13)
  1. Gather fruit when full grown and just beginning to turn.
  2. Pick out the largest fruit and save about two thirds of the total fruit.
  3. For the remaining third, add enough water to cover the fruit.
  4. Boil the fruit and water, and skim.
  5. When the fruit is boiled very soft, strain it through a coarse hair-sieve.
  6. To every quart of the strained liquor, add one and a half pounds of sugar.
  7. Boil the sugar and liquor, and skim very well.
  8. Add the reserved fruit to the syrup.
  9. Scald the fruit briefly, then remove from heat.
  10. When cold, put the fruit into bottles with wide mouths.
  11. Pour the syrup over the fruit.
  12. Lay a piece of white paper over the fruit.
  13. Cover with oil.
Original Text
To keep White Bullice, or Pear Plums, or Damfons, &c. for Tarts, or Pies. GATHER them when full grown and just as they begin to turn. Pick all the largest out, save about two thirds of the fruit, the other third put more water to as you think will cover the rest. Let them boil, and skim them; when the fruit is boiled very soft, then strain it thro' a coarse hair-sieve; and to every quart of this liquor, put a pound and a half of sugar, boil it, and skim it very well; then throw in your fruit, just give them a scald, take them off the fire, and when cold, put them into bottles with wide mouths, pour your syrrup over them, lay a piece of white paper over them, and cover them with oil. Be sure to take the oil well off when you use them, and don't put them to a larger
Notes
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