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Robert Godfrey receipts, 1665-1799
Page 12
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To preserve Goosberries, Take y.e goosberrys when they are att their full bigness, afore they are yellow, top them & slitt them downe the great seams with a needle then put them into a skillett of seething water, & lett them boyle a little, then take them from the fire, & lett them stand close covered for a quarter of an hour, then have another seething water readie & put them into coveringe them close & so lett them stand a little while then take them upp & peele of the skynn, then prepare the sirrup when it is boyle'd & skyme'd being clarified, put in the fruite boyling them quick, the long goosberry will look greenest but it is apt to bee tuffe Another way for Goosberries, Take the fairest afore they are to ripe, slitt them up the seame & pick out the seeds, then seal them in seething water, till they are very tender & broken, then take them forth of that hott water & when they are cold, lay them for 3 daies in faire cold water shifting them once a day, then peele of the skinn y.e rinseth then make thick sirrup & boyle it till it will a little come between your fingers, then poure it into a bason & when it is through cold, put in the fruite & lett it lye in that sirrup till the next day, then take them forh & boyle the sirrup againe to the first height & when it is through cold, put in y.e fruite & soe doe for 3 daies at the last boylinge y.e sirrup, lett y.e fruite boyle a [walme?] or twoe & so put them upp. To preserve Almonds, Take them when a pinn will goe through, scald them in standing lye slip the ruffnes of them, & lett them lye in faire water till the lye be well forth, then prick them & boyle them in water till they are tender, then boyle them in an indifferent thick sirrup, & so keep them.
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To preserve Goosberries, Take y.e goosberrys when they are att their full bigness, afore they are yellow, top them & slitt them downe the great seams with a needle then put them into a skillett of seething water, & lett them boyle a little, then take them from the fire, & lett them stand close covered for a quarter of an hour, then have another seething water readie & put them into coveringe them close & so lett them stand a little while then take them upp & peele of the skynn, then prepare the sirrup when it is boyle'd & skyme'd being clarified, put in the fruite boyling them quick, the long goosberry will look greenest but it is apt to bee tuffe Another way for Goosberries, Take the fairest afore they are to ripe, slitt them up the seame & pick out the seeds, then seal them in seething water, till they are very tender & broken, then take them forth of that hott water & when they are cold, lay them for 3 daies in faire cold water shifting them once a day, then peele of the skinn y.e rinseth then make thick sirrup & boyle it till it will a little come between your fingers, then poure it into a bason & when it is through cold, put in the fruite & lett it lye in that sirrup till the next day, then take them forh & boyle the sirrup againe to the first height & when it is through cold, put in y.e fruite & soe doe for 3 daies at the last boylinge y.e sirrup, lett y.e fruite boyle a [walme?] or twoe & so put them upp. To preserve Almonds, Take them when a pinn will goe through, scald them in standing lye slip the ruffnes of them, & lett them lye in faire water till the lye be well forth, then prick them & boyle them in water till they are tender, then boyle them in an indifferent thick sirrup, & so keep them.
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