The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed ... / by Charles Elmé Francatelli.
- Charles Elmé Francatelli
- Date:
- 1862
Licence: Public Domain Mark
Credit: The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed ... / by Charles Elmé Francatelli. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![No. 10.—To bottle Ripe Gooseberries. Tliese must not be over ripe ; in other respects, proceed as before. Time: eight minutes’ gentle ebul- lition. No. 11.—To bottle Green Currants. These must be gathered while quite green, and before they reach their full growth. Pick them off their stalks into the bottles, shake them down close, fill up with twenty-two degrees syrup—to he tried with the syrup-gauge [see Adams’ illustrations]—cork, and tie down. Time : ten minutes’ gentle ebullition. No. 12.—To bottle Red Currants. The fruit must he gathered in dry weather, picked carefully from the stalks into the bottles to avoid tearing the berries; pack close without bruising, fill up with twenty-six degrees syrup; cork, and tie down. Time : eight minutes’ gentle ebullition. No. 13.—To bottle White Currants. Proceed as for red currants. Time: ten minutes' ebullition. No. 14.—To bottle Black Currants. Proceed as for red currants. Time: fifteen minutes’ ebullition. No. 15.—To bottle Green Apricots. Let these he gathered before the stone has become at all formed, and while yet a needle could be run](https://iiif.wellcomecollection.org/image/b21528007_0040.jp2/full/800%2C/0/default.jpg)
