Transcribe
Translate
Anne Bayne booke [of recipes] circa 1700
Page 59
More information
digital collection
archival collection guide
transcription tips
To dry aprecocks. (59) Take your aprecocks & slit them in the side & take out the stones then pare them & make a thin syrrup for them to every pound of aprecocks put halfe a pound of fine powder sugar. & a pint of water. set your water & sugar on the fire. & let it boile very well & skim it cleane. then put in your aprecocks & cover them with a paper & when they begin to soften take them into a pot & power your syrrup upon them. & cover them with a fresh paper. & let them stand till the next day then make a fresh syrrup for them. & put to as many pound of aprecocks as you have so many pound of double refined sugar. wet it in water. & put 2 or 3 spoonfulls more to melt it downe. then set it on the fire & let it boile. & skim it very cleane. then put them in & cover them with a paper & let them boile till they be cleare. then take them of. & let them stand 2 or 3 houres then set them on againe & give them a good heat. then power them on a stone pankin & cover them with a fresh paper. & set them by till the next day. then take them out of the syrrup & lay them on a seive to drain. & when all the syrrup is gone from them lay them upon glasses & dust them with sugar & set them in your stove to dry.
Saving...
prev
next
To dry aprecocks. (59) Take your aprecocks & slit them in the side & take out the stones then pare them & make a thin syrrup for them to every pound of aprecocks put halfe a pound of fine powder sugar. & a pint of water. set your water & sugar on the fire. & let it boile very well & skim it cleane. then put in your aprecocks & cover them with a paper & when they begin to soften take them into a pot & power your syrrup upon them. & cover them with a fresh paper. & let them stand till the next day then make a fresh syrrup for them. & put to as many pound of aprecocks as you have so many pound of double refined sugar. wet it in water. & put 2 or 3 spoonfulls more to melt it downe. then set it on the fire & let it boile. & skim it very cleane. then put them in & cover them with a paper & let them boile till they be cleare. then take them of. & let them stand 2 or 3 houres then set them on againe & give them a good heat. then power them on a stone pankin & cover them with a fresh paper. & set them by till the next day. then take them out of the syrrup & lay them on a seive to drain. & when all the syrrup is gone from them lay them upon glasses & dust them with sugar & set them in your stove to dry.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
