Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis.

  • Willis, Michael, active 1825.
Date:
1830
Catalogue details

Licence: Public Domain Mark

Credit: Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis. 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.

    172/250 (page 142)
    Marmalade. To two pounds of quinces, add thrce-qnnriers of e ])ound of sugar, and a pint of spring water; put tlieni over the fire, boil them till tender; drain off llio liquor, and bruise them; put them into it again, let vt boil three-quarters of an hour, and put it into joul pots. To preserve Mulberries whole. Set some mulberries over the fire in a preserving />nn; draw from them a pint of juiee; when it is strained take three pounds of sugar beaten fine, wet the sugar with the pint of juiee, boil and skim it, put in two pounds of ripe mulb'vries, and let them stand in the syrup till they are thoroughly warm ; set them on the fire, and boil thefn gently; do them half enough and put them by in the syrup till next day ; boil them gently again, till the syrnp is pretty thick, and will stand in round drops; when cold, put them into pots for use. To preserve Gooseberries, Damsons, or Plumbs Gather them when dry, full grown, but not ri|)e, pick them, put them into dry glass-bottles, and cork them close; put a kettle of water on the fire, and put ill the bottles; let the water come up to tlie nocks, but do not wet the corks; make a gentle fire till tliey are a little coddled, and turned white ; take them out M’hen cold, and pitch the corks all over, and sel them in a dry cool cellar. To preserve Peaches. Put them in boiling water, and give them a scald, minierse them in cold water, dry them in a sieve, and put them into laittles ; to half-a-dozen of peaches, ns< quarter of a pound of sugar, pour itover the jteaelics,