Pippins, to candy

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 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Pare and core the pippins whole into an earthen platter.
  2. Strew over them fine sugar.
  3. Sprinkle on the sugar a little rose-water.
  4. Bake them in an oven as hot as for manchet, and stop it up close.
  5. Let them remain there half an hour.
  6. Then take them out of the dish, and lay them on the bottom of a sieve.
  7. Leave them three or four days, till quite dry, when they will look clear as amber, and be finely candied.
Original Text
Pippins, to candy. Take fine large pippins; pare and core them whole into an earthen platter: strew over them fine sugar; and sprinkle on the sugar a little rose-water. Bake them in an oven as hot as for manchet, and stop it up close. Let them remain there half an hour; then take them out of the dish, and lay them on the bottom of a sieve; leave them three or four days, till quite dry, when they will look clear as amber, and be finely candied.
Notes
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