To preserve KENTISH or GOLDEN PIPPINS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the preserve
Instructions (8)
  1. Boil the rind of an orange very tender, then lay it in water for three days.
  2. Take a quart of golden pippins, pare, core, quarter, and boil them to a strong jelly, and run it through a jelly bag.
  3. Take twelve pippins, pare them, and scrape out the cores.
  4. Put two pounds of loaf sugar into a stew-pan, with near a pint of water.
  5. When the sugar and water boils, skim it, and put in your pippins, with the orange rind in thin slices.
  6. Let them boil fast till the sugar is very thick and will almost candy.
  7. Then put in a pint of the pippin jelly, and boil them fast till the jelly is clear.
  8. Then squeeze in the juice of a lemon, give it one boil, and put them into pots or glasses, with the orange peel.
Original Text
To preserve KENTISH or GOLDEN PIPPINS. BOIL the rind of an orange very tender, then lay it in water for two or three days, take a quart of golden pippins, pare, core, quarter, and boil them to a strong jelly, and run it through a jelly bag, then take twelve pippins, pare them, and scrape out the cores; put two pounds of loaf sugar into a stew-pan, with near a pint of water, when it boils skim it, and put in your pippins, with the orange rind in thin slices, let them boil fast till the sugar is very thick and will almost candy, then put in a pint of the pippin jelly, boil them fast till the jelly is clear, then squeeze in the juice of a lemon, give it one boil, and put them into pots or glasses, with the orange peel.
Notes
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