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Anne Bayne booke [of recipes] circa 1700
Page 72
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(72) To preserve Damsins Take the largest & freest from spots & weigh them & to every pound take a pound of double refined sugar or fine powder sugar. put it into your preserving pan & to every pound of sugar put better then a gill of water. let it boile very well & skim it cleane. then take it of the fire & put in your damsins. & let them stand a little before you set them on the fire againe then set them on & let them scold very well. giving them now & then a shake. then [pouer?] them into a [stone?] dish & cover them with a paper. & let them stand till the next day. then take them out one by one & close them with your finger. the broken peices will make Jam. then [pouer?] the syrrup into a cleane pan from them. & give it a good boile & skim it cleane then put in your damsins & give them a good boile till they be tender. then [pouer?] them into your pots. & the next day paper them up.
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(72) To preserve Damsins Take the largest & freest from spots & weigh them & to every pound take a pound of double refined sugar or fine powder sugar. put it into your preserving pan & to every pound of sugar put better then a gill of water. let it boile very well & skim it cleane. then take it of the fire & put in your damsins. & let them stand a little before you set them on the fire againe then set them on & let them scold very well. giving them now & then a shake. then [pouer?] them into a [stone?] dish & cover them with a paper. & let them stand till the next day. then take them out one by one & close them with your finger. the broken peices will make Jam. then [pouer?] the syrrup into a cleane pan from them. & give it a good boile & skim it cleane then put in your damsins & give them a good boile till they be tender. then [pouer?] them into your pots. & the next day paper them up.
Szathmary Culinary Manuscripts and Cookbooks
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