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Penelope Pemberton cookbook, Dec. 19, 1716
Page 191
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put half of the Sirrup So Continue to put them in till you have taken all out of the brass pan which take of the fire and the Peaches that are in the Earthen pan take them one after another wth a Cullinder Spoon & put them into Glass Pans & Brandy upon them to harden them put the brass pan on the fire againe with a Little above a pint of water to make it thinner & when it begins to boil put som peaches as before and Continue till you have done an hundred in the Same Sirrup that you put into the Earthen pan with that in the brass pan & boil it till it Coms to be as thick as a Conserve then take it of the fire and put to it a Little above a quint of brandy Stir it well up to gether & boil it to a Sirrup Then pour out all the Brandy in which the Peaches wear put into harden measure it and put as much of y:e Sirrup to it mix them well together then fill up all the pans wherein the Peaches are and Stop them Close up with a Corke & a flaxen ragg about Turn over
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put half of the Sirrup So Continue to put them in till you have taken all out of the brass pan which take of the fire and the Peaches that are in the Earthen pan take them one after another wth a Cullinder Spoon & put them into Glass Pans & Brandy upon them to harden them put the brass pan on the fire againe with a Little above a pint of water to make it thinner & when it begins to boil put som peaches as before and Continue till you have done an hundred in the Same Sirrup that you put into the Earthen pan with that in the brass pan & boil it till it Coms to be as thick as a Conserve then take it of the fire and put to it a Little above a quint of brandy Stir it well up to gether & boil it to a Sirrup Then pour out all the Brandy in which the Peaches wear put into harden measure it and put as much of y:e Sirrup to it mix them well together then fill up all the pans wherein the Peaches are and Stop them Close up with a Corke & a flaxen ragg about Turn over
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