DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English recipe and housebook, 1689-1732

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Page 27

To presarve pares plums aprecots cot them to the core or ston and put sugar ofer them then put them in a pot and set them in a wire and [cothen?] and tak them out and lay them in a glas plate like marmalet box when very dry stor som pur fine sugger over them to cover them close to kepe them and let your sugger be wery dry
To candy an gellco forst boyl your watter then cot your angellco short and boyl it tener then take it out and strane it if you will have it hollow make a rond smoth stik and put into it and that wich is [ trulesfed?] by one end. trust 2 to gether and ty them fast to boyl it then take 3 times thar [fr?] wait in suggar to eac pound put a pint of watter and  clefie it with wits of egs then boyl your angellco in it a hour then take it out and boyl sorop to a candy and dep your angellco in and lay it drying in the son or one then fros it as your cakes and dry them in the sun agane
[[ANGELCOTS ARE A TYPE OF APRICOT]]

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To presarve pares plums aprecots cot them to the core or ston and put sugar ofer them then put them in a pot and set them in a wire and [cothen?] and tak them out and lay them in a glas plate like marmalet box when very dry stor som pur fine sugger over them to cover them close to kepe them and let your sugger be wery dry To candy an gellco forst boyl your watter then cot your angellco short and boyl it tener then take it out and strane it if you will have it hollow make a rond smoth stik and put into it and that wich is [ trulesfed?] by one end. trust 2 to gether and ty them fast to boyl it then take 3 times thar [fr?] wait in suggar to eac pound put a pint of watter and clefie it with wits of egs then boyl your angellco in it a hour then take it out and boyl sorop to a candy and dep your angellco in and lay it drying in the son or one then fros it as your cakes and dry them in the sun agane [[ANGELCOTS ARE A TYPE OF APRICOT]]