cook Robert Abbot

“ Take three gallons of water, and one quart of honey, and if it be not strong enough, add more honey; boil it for an hour, then put it into a tub with ginger, and spice, the whites of eight eggs to it, work it well with yeast, and when you perceive it is done working, bottle it off for use.
To make Milk Punch. Take two quarts of milk, a quart of good brandy, the juice of six lemons, and half a pound of sugar; mix them well, and strain it through a jelly bag, take a little lemon peel, and put into your bag; when it is strained bottle it up, and it will keep a considerable time. ”

“ To three yolks of eggs, allow three quarters of a pint of cream, two ounces of pistachia kernels pounded fine, and four ounces of sugar: boil your yolks and cream, put in your kernels pounded, then colour it green, and pass it through a sieve. ”

“ These plums are the best species for preserving, on account of their tartness, and should be treated in the same manner as damascenes, only they will require from their size a longer time in preparation. ”

“ Having scalded the fruit till the skins are easily taken off; stone them at the head, cover them with sugar, give them 33a gentle boil, and let them stand for two days: then drain them, and boiling the syrup till it becomes ropy, put in the medlars, let all boil up gently, and set by for use. ”

“ To preserve Red Currants in Bunches. Prepare as much sugar to the degree called pearled, as will cover them, into which put them, and give them a gentle boil: then next drain them, and adding a little more sugar, and some 24juice extracted from red currants, give the whole a good boil; skim them well, and they will be fit for use. ”