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Simple Barberry Drops Cooking Recipe

Below is the quick and easy cooking recipe for Barberry Drops.

Cut off the black tops, and roast the fruit before the fire, till it is soft enough to pulp with a silver spoon through a sieve into a china bason. Then set the bason in a saucepan of water, the top of which will just fit it, or on a hot hearth, and stir it till it grows thick. When cold, put to every pint a pound and a half of double refined sugar, pounded and sifted through a lawn sieve, which must be covered with a fine linen, to prevent waste while sifting. Beat the sugar and juice together three hours and a half if a large quantity, but two and a half for less. Then drop it on sheets of white thick paper, the size of drops sold in the shops. Some fruit is not so sour, and then less sugar is necessary. To know when there is enough, mix till well incorporated, and then drop. If it run, there is not enough sugar; and if there be too much, it will be rough. A dry room will suffice to dry them. No metal must touch the juice but the point of a knife, just to take the drop off the end of the wooden spoon, and then as little as possible.

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