DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jos. Forbes cookbook, circa 1790s

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11 To Preserve Barberries
Take ye fairest Barberries you can gett, Stone them
then weigh them, & to 5 pound of Barberries, take two pound
of Sugar, break it into little Lumps & Dip it into fair 
water, Set it over the fire, and let it Boil, skim them
clear till the Barber: are Clear, then take them off the
fire, & let 'em stand one Day at least, then just heat
them, & take up into your Potts, and let your Syrops
Boil till it is pretty thick.
12 To Candy Angellica.
Take large young Stalks, wash 'em & put 'em into a
kettle of hot Water, let them Boil till they are tinder, then
take 'em up and peal them, as you pleal, put them into
a Pan of Cold Water, then put 'em in the same Water 
they were Boil'd in, let them have a Warm or two, then take
them up, and weigh 'em take ye last Stalks twist 'em together
and tye 'em at both Ends with a thread, & to a pound of
Angellica put fourteen Ounces of Loaf Sugar, - keep out
four Ounces, then lay ye Angellica one by one in a Stew 
pan, in & between every laying, Slow Sugar finely beaten
and Search'd, cover it and let it Stand all Night, the next
Day Set it on a gentle heat & let it Boil, Turning it
twice, Stirr it often from your Bottom, & when its boil'd

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11 To Preserve Barberries Take ye fairest Barberries you can gett, Stone them then weigh them, & to 5 pound of Barberries, take two pound of Sugar, break it into little Lumps & Dip it into fair water, Set it over the fire, and let it Boil, skim them clear till the Barber: are Clear, then take them off the fire, & let 'em stand one Day at least, then just heat them, & take up into your Potts, and let your Syrops Boil till it is pretty thick. 12 To Candy Angellica. Take large young Stalks, wash 'em & put 'em into a kettle of hot Water, let them Boil till they are tinder, then take 'em up and peal them, as you pleal, put them into a Pan of Cold Water, then put 'em in the same Water they were Boil'd in, let them have a Warm or two, then take them up, and weigh 'em take ye last Stalks twist 'em together and tye 'em at both Ends with a thread, & to a pound of Angellica put fourteen Ounces of Loaf Sugar, - keep out four Ounces, then lay ye Angellica one by one in a Stew pan, in & between every laying, Slow Sugar finely beaten and Search'd, cover it and let it Stand all Night, the next Day Set it on a gentle heat & let it Boil, Turning it twice, Stirr it often from your Bottom, & when its boil'd