Chap. VI. – Pastes, Conserves, and Brandy Fruits, pp.75-79. [Old Scottish Recipes Contents] Pastes Red and White Currant Paste Rasp and Strawberry Paste Gooseberry Paste Almond Paste Almond Figures Conserves Conserve of Roses Conserve of Quinces Conserve of Lemons, or Oranges Compotes Brandy Fruits Peaches in Brandy Wine Grapes Apricots Nectarines Share this:TweetLike this:Like Loading...