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

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Page 18

To dry pippins Red'd of themselves; 

pare the pippins, quarter & coare them, & put them into a clean [piptra..?] stop it close with paste; & bake them with manchett, but lett them stand in the oven after the bread is drawne half an houre, then take the quarters from the licquor that comes from them, & lay them uppon glass plates a great many peices uppon another, the worst coloured ones undermost, fashion them like half pippins, & sett them into a warm stove when they are pritty dry, lay two halves together & fashion them like, to whole pippins flatted, break the peeces as little  as may bee.
the ruffer & wholer they are the better they look, then sett them in the stove againe to dry & so put them up for use, 4 or 5 pipins will make but one dry'd;
Pares may be done in this manner; January & Ffebruary are the best times to doe theis, in those that the frost hath not touch[ed]

To make orrange Chipps;
take of the thick skine'd orranges, & shave them very thinne,
then cut them into chipps as you like; for bignes, thentye them up, in a cloth & boyle them, when they are very tender the water haveing been shifte'd severall times to take away the bitternes but alwaies seething hott, when you put your chips in, then weigh them & to a pound of peeles take a  pound of suger & a pint of water, make the sirrup, when i[t] boyles and is skine'd put in the chips & lett them stand uppon [a?] soft fire till the sirrup candie about the skillets sides then porure them forth into a dish, & lett them lie in that sirrup all night, the next morninge take them out one by one, & lay them uppon plates to dry in a stove turning them uppon cleane plates on th'other side. within a day or twoe they wilbe dry enough  to put up. they must be watered a day or twoe & shifted afore you boyle them;

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To dry pippins Red'd of themselves; pare the pippins, quarter & coare them, & put them into a clean [piptra..?] stop it close with paste; & bake them with manchett, but lett them stand in the oven after the bread is drawne half an houre, then take the quarters from the licquor that comes from them, & lay them uppon glass plates a great many peices uppon another, the worst coloured ones undermost, fashion them like half pippins, & sett them into a warm stove when they are pritty dry, lay two halves together & fashion them like, to whole pippins flatted, break the peeces as little as may bee. the ruffer & wholer they are the better they look, then sett them in the stove againe to dry & so put them up for use, 4 or 5 pipins will make but one dry'd; Pares may be done in this manner; January & Ffebruary are the best times to doe theis, in those that the frost hath not touch[ed] To make orrange Chipps; take of the thick skine'd orranges, & shave them very thinne, then cut them into chipps as you like; for bignes, thentye them up, in a cloth & boyle them, when they are very tender the water haveing been shifte'd severall times to take away the bitternes but alwaies seething hott, when you put your chips in, then weigh them & to a pound of peeles take a pound of suger & a pint of water, make the sirrup, when i[t] boyles and is skine'd put in the chips & lett them stand uppon [a?] soft fire till the sirrup candie about the skillets sides then porure them forth into a dish, & lett them lie in that sirrup all night, the next morninge take them out one by one, & lay them uppon plates to dry in a stove turning them uppon cleane plates on th'other side. within a day or twoe they wilbe dry enough to put up. they must be watered a day or twoe & shifted afore you boyle them;