Edward Lambert

Learn to Clarify and Boil Sug-Ar, as Well as to Preserve All Kinds of Fruit, Dry and Liquids Edward Lambert

This book teaches you how to: - clarify the sugar and different ways to boil it - keep the Seville-Oranges liquid- draw a Pippins jelly- Make orange marmalade- keep the oranges with a marmalade in them- Make an orange compote- Make orange rings and bundles- sweeten the orange, lemon and lemon- Make orange cakes- Make Lemon Cakes- keep the White-Lemons- make transparent orange cakes- make light pomegranate cakes- Prepare Cocheneal- tie Pippin knots- prepare a green color- Make a compote of Boonchretien pears- sweeten whole violets- preserve Angelico in knots- keep Angelico in sticks- keep the green apricots- keep green almonds- keep the green currants- keep the white currants- dry the gooseberries- make Goosberry-Paste- Dry the cherries- keep the cherry liquid- draw the currant jelly- make cherry paste- Dry the currants in clusters- keep the currants in jelly- preserve the violets-lead- keep the orange blossoms- bake orange blossom cakes- Make orange blossom paste- keep the apricots whole- keep the apricot chips- keep the apricots in jelly- Make apricot paste- make light apricot cakes- Make apricot jam- keep the raspberry liquid- make raspberry cakes- make light raspberry cakes- make Rasberry Clear-Paste- Make raspberry cookies- make blackcurrant paste.- make raspberry jam- keep the peaches whole- keep the peach chips- keep the white nuts- keep the black walnuts- keep the nectarines- preserve green amber- preserve green oranges- preserve the Mogul-Plumb green- preserve the Admirable-Plumb green- keep the yellow Amber-Leads- Put the pellets in the jelly- keep the green figs- keep the ripe figs- keep the green oranges- keep the green grapes.- Keep the bell grapes in jell