Welsh Nectar
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
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 Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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 2 ingredients
- 2 lbs. of loaf sugar
- 2 gallons of boiling water
Method
- 1830.
- INGREDIENTS.--1 lb.
- of raisins, 3 lemons, 2 lbs.
- of loaf sugar, 2 gallons of boiling water.
- Mode.--Cut the peel of the lemons very thin, pour upon it the boiling water, and, when cool, add the strained juice of the lemons, the sugar, and the raisins, stoned and chopped very fine.
- Let it stand 4 or 5 days, stirring it every day;
- then strain it through a jelly-bag, and bottle it for present use.
- Sufficient to make 2 gallons.
Plating
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