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Robert Godfrey receipts, 1665-1799
Page 79
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To Preserve Plumbs-- to every pound of plumbs take a pound of sugar and a pint of apple water boyle ym. very leasurely till they are very tender this way your Syrrup will not work nor candey all the year-- To Preserve Cherrys-- take Coronation Cherrys take out the stones and weigh them and take their weight in sugar put your sugar and Cherrys into your preserving pan together and pour into them the juice of Currants to every pound of Cherrys half a pint of Liquor so set them on the fire and boyle them-- To make Red Quince Marmlet-- take a great stone Quince and strain it and pass it through a jelleyy bagg then pare 4 pound of Quinces and cut them in Quarters and put to them 4 pound of sugar and a Quart of ye. juice of Quinces put these all together in a preserving pan and when your Quinces have boyled till they are something tender Cover your pan close and let them boyle till you find they will jelley and you like the Coulour-- To Butter Oringes-- take 6 or 8 Oringes the juice thick and thin together then take 6 or 8 new laid Eggs and beat them put them to ye. oringes and sweeten it set it in ye. fire till it simper and grow thick then put as much fresh butter as the bigness of a great Wallnut let it simper till it be thick then let it be cold and Use it--
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To Preserve Plumbs-- to every pound of plumbs take a pound of sugar and a pint of apple water boyle ym. very leasurely till they are very tender this way your Syrrup will not work nor candey all the year-- To Preserve Cherrys-- take Coronation Cherrys take out the stones and weigh them and take their weight in sugar put your sugar and Cherrys into your preserving pan together and pour into them the juice of Currants to every pound of Cherrys half a pint of Liquor so set them on the fire and boyle them-- To make Red Quince Marmlet-- take a great stone Quince and strain it and pass it through a jelleyy bagg then pare 4 pound of Quinces and cut them in Quarters and put to them 4 pound of sugar and a Quart of ye. juice of Quinces put these all together in a preserving pan and when your Quinces have boyled till they are something tender Cover your pan close and let them boyle till you find they will jelley and you like the Coulour-- To Butter Oringes-- take 6 or 8 Oringes the juice thick and thin together then take 6 or 8 new laid Eggs and beat them put them to ye. oringes and sweeten it set it in ye. fire till it simper and grow thick then put as much fresh butter as the bigness of a great Wallnut let it simper till it be thick then let it be cold and Use it--
Szathmary Culinary Manuscripts and Cookbooks
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