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Robert Godfrey receipts, 1665-1799
Page 7
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To preserve Apricocks Ripe, Take the appricocks [afore] they are to ripe, stone them & then take their weight in suger, the best loafe double refind, beat it very fine strew a little into the bottom of a basin then pare the apricocks very thinn & lay them into the basin strew: ing them all over with suger & soc lett them stand for 3 or 4 houres then sett them over a gentle fire till the sugar bee throughly melted, then make them boyle softly till the sirrup be well entred into them, then boyle them very quick strening them with some of the suger reserved forth, when they look cleare take them forth of the stirrup till they are [cold] & then put them upp. To preserve Apricocks greene take the Apricocks when the stones are pritty firme, pare them very thinn & slitt them up the seame & as you pare them, put them into fair water then sett them uppon the fire & boyle them pritty fast for an houre till they are a little tender, then cover them close & let them stand some 2 houres & a halfe uppon embers till you see their green colour come to them in the meane time clarifie the stirrup takeing to every pound of the fruite a pound of suger & a pint & a quarter of water, & when the Apricocks are sufficiently greened, take them out of the hott water & put them into hot stirrup, & let them boyle till they open, & then take out the stones & put them in againe & boyle them a pritty quick pace till they are done, [theis] Apricocks may be thus preserved, when they are soe young that you may thrust [apinn] through the stone of them, Joe Coy
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To preserve Apricocks Ripe, Take the appricocks [afore] they are to ripe, stone them & then take their weight in suger, the best loafe double refind, beat it very fine strew a little into the bottom of a basin then pare the apricocks very thinn & lay them into the basin strew: ing them all over with suger & soc lett them stand for 3 or 4 houres then sett them over a gentle fire till the sugar bee throughly melted, then make them boyle softly till the sirrup be well entred into them, then boyle them very quick strening them with some of the suger reserved forth, when they look cleare take them forth of the stirrup till they are [cold] & then put them upp. To preserve Apricocks greene take the Apricocks when the stones are pritty firme, pare them very thinn & slitt them up the seame & as you pare them, put them into fair water then sett them uppon the fire & boyle them pritty fast for an houre till they are a little tender, then cover them close & let them stand some 2 houres & a halfe uppon embers till you see their green colour come to them in the meane time clarifie the stirrup takeing to every pound of the fruite a pound of suger & a pint & a quarter of water, & when the Apricocks are sufficiently greened, take them out of the hott water & put them into hot stirrup, & let them boyle till they open, & then take out the stones & put them in againe & boyle them a pritty quick pace till they are done, [theis] Apricocks may be thus preserved, when they are soe young that you may thrust [apinn] through the stone of them, Joe Coy
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