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Robert Godfrey receipts, 1665-1799
Page 60
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To dry Goosberrys take off the fairest gooseberries new gathered and out of the black tops and prick them full of holes with a pin then take to every pound of gooseberries three quarters of a pound of sugar take as much water as will wett the sugar then put in your sugar and gooseberries in your preserving pan and give them 2 or 3 boyles till they be tender then let them lie in the sirrup 2 or 3 days you may heat your sirrup if you please; but take care to keep the gooseberries from breaking take them out of your sirrup and lay them one by one in a dish take to every pound of gooseberries either half a pound or a quarter of sugar and let it be boyled almost to a candy and pour it on them as soon as they are laid on the dish then let them lie 2 days then lay them on glasses to dry in houses and let them be turned on clean glasses every day. To make small Mead take one pound of honey to one gallon of water a little cinnamon and mace and ginger 4 pennyworth of [Danenseed?] two lemons let the lemons be put in half an hour before the mead is taken off, put in 2 or 3 bay leaves a sprig of Rosemary and a sprig of sweet brier A bitt of Angellico and boyle it very well and scum it then work it up with Barm let it be 6 or 7 days then bottle it off
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To dry Goosberrys take off the fairest gooseberries new gathered and out of the black tops and prick them full of holes with a pin then take to every pound of gooseberries three quarters of a pound of sugar take as much water as will wett the sugar then put in your sugar and gooseberries in your preserving pan and give them 2 or 3 boyles till they be tender then let them lie in the sirrup 2 or 3 days you may heat your sirrup if you please; but take care to keep the gooseberries from breaking take them out of your sirrup and lay them one by one in a dish take to every pound of gooseberries either half a pound or a quarter of sugar and let it be boyled almost to a candy and pour it on them as soon as they are laid on the dish then let them lie 2 days then lay them on glasses to dry in houses and let them be turned on clean glasses every day. To make small Mead take one pound of honey to one gallon of water a little cinnamon and mace and ginger 4 pennyworth of [Danenseed?] two lemons let the lemons be put in half an hour before the mead is taken off, put in 2 or 3 bay leaves a sprig of Rosemary and a sprig of sweet brier A bitt of Angellico and boyle it very well and scum it then work it up with Barm let it be 6 or 7 days then bottle it off
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