DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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To dry figgs
take the Figgs when they are ripe, take their weight in suger & with a little water melt it pritty thinn, when it boyles put in the figgs, & lett them boyle a good pace till they are tender & full, then take them of the fire & lett them lie in the sirrup till the next day, then take them clean from the sirrup & lay them on [searces?] to dry on y'stove when they begin a little to dry, dust a litte fine suger uppon them & soe lett them dry turning them till they are enough

To dry Goosberries
take y'Goosberries about the beginning of June, cut of the black heads, then put them into a skillet of very hott water & presently cover them close; then sett on another skillett of hott water, & when it is full as hott, change y'goosberys into it, cover them close & lett them stand a pritty while if they will not yet peele, put them into a hotter water then peele them & put them into another hott water as fast as you can & keep them close & when they are altogether let them stand to greene, then let them boyle softly till they are tender & a little crackt, then lay them on a fair cloth rowling them up & downe to dry them, then take y'weight of them in sugar being finely beaten, wett it with water and make a sirrup; when it is boyles & skimed put in y'goosberies & let them boyle till your sirrup be well [entred?], so 5 or 6 [walmes?], when they are almost cold but them into a warme stove, the next day put them on a chaffing disk of coales to be hott for a pritty while but not to boyle, then put them into the stove as before, do this for 3 daies, then take them out of the sirrup & lay them uppon glasses or hair sives to dry in a stove turning them twice aday.

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To dry figgs take the Figgs when they are ripe, take their weight in suger & with a little water melt it pritty thinn, when it boyles put in the figgs, & lett them boyle a good pace till they are tender & full, then take them of the fire & lett them lie in the sirrup till the next day, then take them clean from the sirrup & lay them on [searces?] to dry on y'stove when they begin a little to dry, dust a litte fine suger uppon them & soe lett them dry turning them till they are enough To dry Goosberries take y'Goosberries about the beginning of June, cut of the black heads, then put them into a skillet of very hott water & presently cover them close; then sett on another skillett of hott water, & when it is full as hott, change y'goosberys into it, cover them close & lett them stand a pritty while if they will not yet peele, put them into a hotter water then peele them & put them into another hott water as fast as you can & keep them close & when they are altogether let them stand to greene, then let them boyle softly till they are tender & a little crackt, then lay them on a fair cloth rowling them up & downe to dry them, then take y'weight of them in sugar being finely beaten, wett it with water and make a sirrup; when it is boyles & skimed put in y'goosberies & let them boyle till your sirrup be well [entred?], so 5 or 6 [walmes?], when they are almost cold but them into a warme stove, the next day put them on a chaffing disk of coales to be hott for a pritty while but not to boyle, then put them into the stove as before, do this for 3 daies, then take them out of the sirrup & lay them uppon glasses or hair sives to dry in a stove turning them twice aday.