"The Complete Confectioner" by Hannah Glasse, Maria Wilson. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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Hannah Glasse. The Complete Confectioner
The Complete Confectioner
Table of Contents
PREFACE
Detailed table of contents
SEASONS FOR FRUIT
Sugars
COMPLETE
CONFECTIONER
PRESERVES
FRUIT PASTES, &c
BOMBOONS, PASTILS, &c. &c
CONSERVES
COMPOTES
FRUIT ICES, CREAM ICES, &c
MARMALADES
JELLIES, JAMS, &c
CAKES, PUFFS, BISCUITS, &c
TARTS, CUSTARDS, CHEESE-CAKES, &c
Creams, &c
SYLLABUBS, BLANC-MANGE, FLUMMERY, &c
Ornaments for Grand Occasions
ORNAMENTS FOR GRAND ENTERTAINMENTS
DRAGEES
MISCELLANEOUS RECEIPTS
SYRUPS
BILLS OF FARE
CORDIAL WATERS, &c
OILS
ENGLISH WINES
Artificial Wines, &c
Brandy, Cyder, &c
PICKLES
Distillation
Отрывок из книги
Hannah Glasse, Maria Wilson
Published by Good Press, 2020
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Another Way.
If you intend to preserve the red sort of raspberries, gather them on a dry day, when they are just turning red, with the stalks on, about an inch long; lay them singly on a dish, beat and sift their weight of double refined sugar, and strew it over them; to every quart of raspberries, take a quart of red currant jelly juice, and to it its weight of double refined sugar; boil and thin it well, then put in your raspberries, and give them a scald; take them off, and let them stand for two hours; then set them on again, and make them a little hotter; proceed in this manner two or three times till they look clear; but take care to prevent their boiling, as that will occasion the stalks to come off; when they are tolerably cool, put them into jelly glasses with the stalks downwards. White raspberries may be preserved in the same manner only using white currant jelly instead of red.
