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Anne Bayne booke [of recipes] circa 1700
Page 14a
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To preserve Oringes Take yor oringes & rasp them first, then rub -- them wth Salt and put them into water, and lett Them lye 3 or 4 Days and [shift?] them 3 or 4 -- Times a Day, then lye them in Cloths every one severall, then put them Into a Pann, with cold water, lett them boyle over ye Fire till they be tender -- shifting them 2 or 3 times into boyling Water, then open yor. Cloth & cutt a Hole in it. Start End & wth a Bodkin, pick out yor. Seeds but -- not Meat, and to every Pound of oringes take 2 Pound Suger, & to every Pound Sugr. take -- a Winchister Pint off Pipping Water -- to make Yor. Strup, being cold take alittle -- Ising Glass & tye up In a Piece of Tiphany and lett ym. boyle a little, lett ym. stand 2 or 3 Days before you boyle ym. up, You may -- squeeze ye Juice off a Lemmond, when they are enough, Doub ref Sugr. is ye. best, but if yt be ord.ry Loaf Sugr. You must clear yt wth ye. white off an Egg -- Mrs. Ascough Receipt
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To preserve Oringes Take yor oringes & rasp them first, then rub -- them wth Salt and put them into water, and lett Them lye 3 or 4 Days and [shift?] them 3 or 4 -- Times a Day, then lye them in Cloths every one severall, then put them Into a Pann, with cold water, lett them boyle over ye Fire till they be tender -- shifting them 2 or 3 times into boyling Water, then open yor. Cloth & cutt a Hole in it. Start End & wth a Bodkin, pick out yor. Seeds but -- not Meat, and to every Pound of oringes take 2 Pound Suger, & to every Pound Sugr. take -- a Winchister Pint off Pipping Water -- to make Yor. Strup, being cold take alittle -- Ising Glass & tye up In a Piece of Tiphany and lett ym. boyle a little, lett ym. stand 2 or 3 Days before you boyle ym. up, You may -- squeeze ye Juice off a Lemmond, when they are enough, Doub ref Sugr. is ye. best, but if yt be ord.ry Loaf Sugr. You must clear yt wth ye. white off an Egg -- Mrs. Ascough Receipt
Szathmary Culinary Manuscripts and Cookbooks
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