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Anne Bayne booke [of recipes] circa 1700
Page 187
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(187) To keepe Damsins or any sort of fruit all the yeare for tarts. Take your damsins & weigh them & put them into a pot & to every pound of Damsins put halfe a pound of sugar tie them over with a paper & set them in a kettle of hot water. & let them stand over the fire till they be very soft. & looke at them if they be not enough set them on againe. & when they are enough let them stand in the same pot till the next day then take them out into other pots & power your syrrup upon them & power melted sewitt over the top of them as much as will cover them & tie them up & keepe them. whenever you open a pot you must use it. for it will not keepe after it be broken Goosberries are done the same way. so is Currans onely you must pull the Currans of the stalks & your Cherries must be puld of the stalks but not stoned they eat much better then bottled.
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(187) To keepe Damsins or any sort of fruit all the yeare for tarts. Take your damsins & weigh them & put them into a pot & to every pound of Damsins put halfe a pound of sugar tie them over with a paper & set them in a kettle of hot water. & let them stand over the fire till they be very soft. & looke at them if they be not enough set them on againe. & when they are enough let them stand in the same pot till the next day then take them out into other pots & power your syrrup upon them & power melted sewitt over the top of them as much as will cover them & tie them up & keepe them. whenever you open a pot you must use it. for it will not keepe after it be broken Goosberries are done the same way. so is Currans onely you must pull the Currans of the stalks & your Cherries must be puld of the stalks but not stoned they eat much better then bottled.
Szathmary Culinary Manuscripts and Cookbooks
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