This proportion of
liquor, Apples, and Orange-peels, will take up about three quarters of a
pound of Sugar in all. If you would keep them any time, you must put in
weight for weight of Sugar.
I conceive Apple-John's in stead of Pippins will do better, both for the
gelly and Syrup; especially at the latter end of the year; and I like them
thin sliced, rather than whole; and the Orange-peels scattered among them
in little pieces or chipps.
SYRUP OF PIPPINS
Quarter and Core your Pippins; then stamp them in a Mortar, and strain out
the Juyce. Let it settle, that the thick dregs may go to the bottom; then
pour off the clear; and to have it more clear and pure, filter it through
sucking Paper in a glass funnel. To one pound of this take one pound and an
half of pure double refined Sugar, and boil it very gently (scarce
simpringly, and but a very little while) till you have scummed away all the
froth and foulness (which will be but little) and that it be of the
consistence of Syrup. If you put two pound of Sugar to one pound of juyce,
you must boil it more & stronglier.
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