When you see all is out, strain the Liquor from them, and let
it stand to settle four or five hours, that the gross matter may sink to
the bottom. Then take the pure clear, (the thick settling will serve to add
in making of Marmulate of Cherries, or the like) and to every pint or pound
of it, put three quarters of a pound of the purest refined Sugar, and boil
them up with a quick fire, till they come to a gelly height (which will be
done immediately in less then a quarter of an hour) which you may try with
a drop upon a plate. Then take it off, and when it is cold enough, put it
into Glasses. You must be careful to skim it well in due time, and with
thin brown Paper to take off the froth, if you will be so curious.
GELLY OF CURRANTS, WITH THE FRUIT WHOLE IN IT
Take four pound of good Sugar, clarifie it with whites of Eggs, then boil
it up to a candid height (that is, till throwing it, it goeth into
flakes): Then put into it five pound (or at discretion) of pure juyce of
red Currants first boiled to clarifie it by skimming it. Boil them together
a little while, till it be well scummed, and enough to become gelly.
Pages:
376
377
378
379
380
381
382
383
384
385
386
387
388
389
390
391
392
393
394
395
396
397
398
399
400