Regency Dish: Syrup of Golden Pippins

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Syrup of Golden Pippins TAKE the pippins when nearly ripe pare core and cut them into very thin slices or bruise them a little in a marble mortar Then put them into an earthen vessel add a small quantity of water the rind of a lemon plenty of sifted sugar and a little lemon juice Let the ingre dients remain in the pan close covered for two days then strain the juice through a piece of lawn add more sugar if requi site clear it with white of egg if necessary and boil it to a syrup NB Nonpareils quinces pine apples or the rind of lemons peeled very thin may be done in the same manner Recipe appeared in The Art of Cookery Made Easy and Refined Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman (1802).

I can almost smell it, a perfect recipe for the Autumn -ber months!

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