Pippins, to dry

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

two pounds of fine sugar
a pint of water ↝ Water, tap [Tap water]
sixteen quarters of Kentish pippins pared and cored ↝ Apple, raw [Apples]
a pint of jelly of pippins
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
the rind of an orange, first boiled in water, then cut in long thin pieces ↝ Orange, raw [Citrus fruits]

Instructions (5)

Let the sugar and water boil up and skim it.
Put in the pippins and let them boil fast till they are very clear.
Put in the jelly of pippins and boil it till it jellies.
Put in the juice of a lemon; just let it boil up.
Put the pippins and the orange rind into bottles.

Original Text

Pippins, to dry.

Take two pounds of fine sugar and a pint of water; let it boil up and skim it; put in sixteen quarters of Kentish pippins pared and cored, and let them boil fast till they are very clear. Put in a pint of jelly of pippins, and boil it till it jellies; then put in the juice of a lemon; just let it boil up, and put them in bottles. You may put in the rind of an orange, first boiled in[218] water, then cut in long thin pieces, and put it into the sugar at the same time with the pippins.

Notes

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