 | Elizabeth Raffald - 1769 - 400 páginas
...get, cut them in two, then take all the Pulp and Juice out into a Bafon, pick all the Seeds and Skins out of it, boil the Rinds in hard Water 'till they are tender, (change the Water two or three Times while they are boiling) then pound them in a Marble Mortar, add... | |
 | Elizabeth Raffald - 1786 - 430 páginas
...get, cut them in two, then takeout all the pulp and juice into a bafon, pick all the feeds and fkins out of it, boil the rinds in hard water till they are tender (change the water two or three times while they are boiling) then pound them in a marble mortar, add... | |
 | Samuel Adams (servant.) - 1826 - 526 páginas
...MARMALADE. Cut the clearest Seville oranges into two, take out all the juice and pulp into a basin, and pick all the skins and seeds out of it. Boil the rinds in hard water till they become tender, and change the water two or three times while they are boiling. Then pound them in a... | |
 | William Augustus Henderson - 1828 - 394 páginas
...clearest Seville oranges you can, cut them in two, take out all the pulp and juice into a basin, and pick all the skins and seeds out of it. Boil the rinds in hard water till they are tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar,... | |
 | William Augustus Henderson - 1847 - 466 páginas
...clearest Seville oranges you can, cut them in two, take out all the pulp and juice into a 'basin, and pick all the skins and seeds out of it. Boil the rinds in hard- water till they are tender, and change the water two or three times while they are boiling. Then pound them in a marble mortar,... | |
 | Colin MacKenzie - 1853 - 498 páginas
...marmalade. Cut the clearest Seville oranges into two, take out all the juice and pulp into a basin, and pick all the skins and seeds out of it. Boil the rinds in hard water till they become tender, and change the water two or three times while they are boiling. Then pound them in a... | |
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Cut the clearest Seville oranges into two, take out all the juice and pulp into a basin, and pick all the skins and seeds out of it. Boil the rinds in hard water till they become tender, and change the water two or three times while they are boiling.... 