The Housekeepers Valuable Present by Robert Abbot

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Title: The Housekeeper's Valuable Present
Lady's Closet Companion

Author: Robert Abbot

Release Date: January 9, 2019 [EBook #58663]

Language: English

Character set encoding: UTF-8

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THE

HOUSEKEEPER’s

VALUABLE PRESENT:

OR,

Lady’s Closet Companion.

BEING A

NEW AND COMPLETE

ART OF PREPARING

CONFECTS,

ACCORDING TO

MODERN PRACTICE.

Comprized under the following Parts; viz.

I.
Different Methods and Degrees of boiling and clarifying Sugar.

II.
Methods of preserving various Fruits in Syrups, &c.

III.
Methods of making Marmalades, Jams, Pastes, &c.

IV.
Methods of making Syrups, Custards, Jellies, Blanch-mange, Conserves,

Syllabubs, &c.

V.
Methods of preserving various Fruits in Brandy.

VI.
Methods of making a Variety of Biscuits, rich Cakes, &c. &c.

VII.
Methods of mixing, freezing, and working Ice Creams.

VIII.
Methods of preparing Cordials and made Wines.

With a Variety of other useful and elegant Articles.

By ROBERT ABBOT,

Late apprentice to Messrs. Negri & Gunter,

Confectioners, in Berkeley Square.

PRINTED FOR THE AUTHOR;

And sold by C. COOKE, No. 17, Pater-noster Row;

and all other Booksellers in Town and Country.

[Price 2s. sewed, or 2s. 6d. neatly bound.]

D

PREFACE.

URING the course of my apprenticeship with Messrs. Negri and Gunter, in Berkeley Square, many
housekeepers to noblemen and gentlemen, on special occasions, were frequently present, in order to observe our

peculiar method of preparing confects.

Since I left Messrs. Negri and Gunter, I have had frequent applications from those persons, as well as others, for

receipts and information respecting improvements and additions to this art. But being engaged in the service of several
noblemen, and thereby deprived of the opportunity of attending to the numerous applications from respective
housekeepers for New Receipts, I determined to form the following Treatise, that they might present it to their friends;
and that it might supply the place of personal application, I have comprized in it every article that is necessary to render
the reader a proficient in the art.

From the nature of my occupation, and the time necessary to acquire a due knowledge of it, I cannot be supposed

qualified to write in a masterly stile; and am therefore inclined to hope the candid reader will be disposed to overlook
any little errors that may be observed in this Treatise, considering it not as the production of a scholar, but the essay of
a man, who has devoted the greater part of his life to the pursuit of the art under consideration.

I presume my having served an apprenticeship to men of such eminence in the line of Confectionary, and such

respectability in their connections as Messrs. Negri & Gunter, that it will be considered as a recommendation of the
following sheets; and as all the Treatise I have seen contain only old and exploded Receipts, render it necessary that
something new should appear on the subject; and as the receipts I have given are the result of my own practice and
experience, I think it will add a sanction to the present undertaking.

Upon the whole, as I have not omitted any article that can be useful to housekeepers in particular, and families in

general, I trust I have not arrogated to myself a right to which I have no claim, in prefixing to my work the title of

THE HOUSEKEEPER’S VALUABLE PRESENT.

R. ABBOT.

III

IV

CONTENTS.

PART I.

Page.

To clarify sugar
13

To boil sugar to the degree called smooth
14

To boil sugar to the degree called pearled
15

To boil sugar to the degree called blown
15

To boil sugar to the degree called feathered
16

To boil sugar to the degree called crackled
16

To boil sugar to the degree called carmelled
16

PART II.

To preserve oranges or lemons whole
17

To preserve cherries without stones
18

To preserve cherries with stones
19

To preserve white pea plums
19

To preserve yellow plums commonly called yellow margates
20

To preserve damascenes
21

To preserve mogul, or large egg plums
21

To preserve whole strawberries
22

To preserve barberries in bunches
23

To preserve red currants in bunches
23

To preserve green gage plums
24

To preserve green orange plums
25

To preserve apricots
25

To preserve green apricots
26

To preserve green gooseberries
27

To preserve angelica
28

To preserve apricot, or peach chips
28

V

VI

To preserve figs
29

To preserve dried cherries
30

To preserve peaches whole
30

To preserve pine apple chips
31

To preserve pine apples whole
31

To preserve medlars
32

To preserve pears
33

To preserve green leaves
33

To preserve green grapes
34

To preserve wine sour plums
35

To preserve green limes
35

PART III.

Rasberry jam
36

Apricot jam
37

Peach jam
37

Pine apple jam
38

Barberry jam
38

Currant jam
39

Quince marmalade
39

Quince paste
39

Orange marmalade
40

Strawberry jam
40

Orange paste
41

Pippin paste knots
41

Scotch marmalade
42

Orgeat paste
42

Almond paste
42

VII

Marshmallow paste
43

Strasbourgh paste, or lozenges
44

Black currant paste
44

PART IV.

To make capillaire
45

To make orgeat syrup
45

To make lemon syrup
46

Currant syrup
46

Marshmallow syrup
47

To make rasberry vinegar
47

To make grape essence, or syrup
48

To make orange essence
48

Pine apple syrup, or essence
49

To make currant jelly
49

To candy eringo root
50

To candy orange, or lemon peel
50

Black currant jelly
51

To make a compote of pippins
52

Compote of oranges
52

To make clear cakes of the jelly of any fruit
53

Calves-foot jelly
53

Clear orange jelly
54

Blanch-mange
54

Ge-mange
54

To make lemonade
55

To make orgeat for present use
55

To make orangeade
56

VIII

To make orange prawlins
56

Red burnt almonds
56

Cedraty essence
57

To make a conserve of hips
58

Conserve of roses
58

Conserve of orange flowers
59

Rock candy
59

To make gum paste
60

Mulberry syrup
60

PART V.

Cherries in brandy
61

Apricots in brandy
61

Peaches in brandy
62

Mogul plums in brandy
62

Green gages in brandy
63

Pears in brandy
63

PART VI.

Savoy biscuits
64

Spunge biscuits
65

Palace royal biscuits
65

Royal heart biscuits
65

Diet bread cakes
66

Naple biscuits
66

Orange heart biscuits
66

Queen cakes
67

Champaign biscuits
67

Fine rusks
68

French rusks
68

IX

Yarmouth cakes
68

Tunbridge water cakes
69

Cedraty biscuits
69

Italian cakes
69

Common maccaroons
70

French maccaroons
70

Ratafia biscuits
70

Orange biscuits
71

Spanish rusks
71

Merenges
71

Ginger cakes
72

Ginger bread nuts
72

Filbert biscuits
73

Sweetmeat biscuits
73

Rock almond biscuits
73

Syringe biscuits
74

Italian maccaroons
74

Milfruit biscuits
74

Marchpane biscuits
75

Biscuit drops
75

To make a savoy cake
75

To make a spunge cake
76

To make a plum cake
76

To make a rice cake
76

To make an almond cake
77

To make a ratafia cake
77

To make anniseed cakes
77

X

Cinnamon drop biscuits
78

PART VII.

Freezing of ice
79

To prepare the cochineal for colouring different sorts of ice
81

Ice creams, or rasberry ice
81

Strawberry jam
81

Apricot ice
82

Pine apple ice
82

Barberry ice
82

Biscuit ice
82

Pistachia ice
83

Fresh gooseberry ice
83

Chocolate ice
83

Fresh rasberry ice
84

Fresh strawberry ice
84

Royal cream
84

Lemon cream
85

Orange cream
85

Burnt cream
85

Plain ice
85

Coffee ice
86

Tea ice
86

Ratafia ice
86

Vernella ice
86

Orange ice
87

Lemon ice
87

Cedraty ice
87

XI

Grape ice
87

Rasberry water
88

Currant water
88

Cherry ice
88

Punch ice
89

Pear ice
89

PART VIII.

To make raisin alder wine
90

Orange wine
91

Damascene wine
91

Gooseberry wine
92

Cowslip wine
92

Birch wine
93

Rasberry wine
94

Blackberry wine
94

Cherry wine
94

Currant wine
95

To make raisin wine
95

To make sage wine
96

To make clear wine
96

To make mead
96

To make white mead
97

To make milk punch
97

To make citron water
97

Ratafia cordial
98

Orange flower brandy
98

Surfeit water
99

XII

Cinnamon water
99

Nutmeg water
100

Mint water
100

Lemon water
100

THE

COMPLETE

CONFECTIONER.

13