English Frontiniac
A historical recipe from The English Housekeeper, by Anne Cobbett (1851).
A historical recipe
The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping, by Anne Cobbett (1851). Project Gutenberg eBook #55314.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The English Housekeeper, by Anne Cobbett (1851). Digitised by Project Gutenberg, eBook #55314 (https://www.gutenberg.org/ebooks/55314). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- 11 lbs. lump sugar
- 4 gallons of water
- a peck of elder flowers
- 3 lbs. stoned raisins
- 3 spoonsful yeast
Method
- Boil 11 lbs.
- lump sugar in 4 gallons of water, half an hour;
- when only milk warm, put it to nearly a peck of elder flowers, picked clear from the stalks, the juice and peel of 4 large lemons, cut very thin, 3 lbs.
- stoned raisins, and 2 or 3 spoonsful yeast: stir often, for four or five days.
- When quite done working, bung it tight, and bottle it in a week.
Plating
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