DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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To Preserve Green Apricoks
Take green apricoks when you can just thrust a pin through them, let them be cleare without spot or specks, then rubb them with salt, in the mean time make a Brass skillet of Water to boyle, Take it off & Put in your Apricoks, let them be cover'd down close to keep in the steem and lay Mary Gold leaves over them, Take care they dont boyle but green - - Leasurally, then take them up and lay them in a sieve to drain, then Set your Sirrup on to clarifie, and to a Pound of double refin'd sugar put a pint of Water, Boyle your sugar and Water well and scim it clean Then put in a pound of apricoks, and let them boyle in it till they are very tender, Keep them close cover'd setting them on the fire 3 or 4 times, then set it by for 3 or 4 Days, then boyle them up again, and so do often till they look very green, then put them in a Dry Gally pot in the sirrup till currants are ripe, and put into a gelly of White currants then Paper Them up.
To Preserve Green Goosberis
Take the fairest dutch goosberies before they change colour, top them but not tail them, and slit a slit in their sides with a pin, and with a crows quile pick out all their seeds besure you leave non behind, Then make a skillet of water boyle and take it off The fire, put in your gooseberies and let them lie Till they will peel then take them up carefully and Put them on the top of a sieve, Peel them and set on the Water to be scallinghot, and put them in again, then Take them out carefully for fear they should break and take their weight in double refin'd sugar, put a little Water in your Preserving pan or skillet Which must be Brass it being the best to doe green Fruit, scim it well and boyle it to a candy height put in your goosberies, boyle them up quick, then set them by 2 or 3 days in the sirrup, and make as much gelly of white currants or codlings as will cover them boil up your gooseberies in the sirrup, and put them in your glasses and put your gelly to them, and set them Round your stove till they gelly, Paper them up set them in your stove, but if you have nere a stove But a closset then put in a little charcoale or wood coal now and then shifting the papers often and Put a little Sallet Oyl on the Paper you put next to Them.

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To Preserve Green Apricoks Take green apricoks when you can just thrust a pin through them, let them be cleare without spot or specks, then rubb them with salt, in the mean time make a Brass skillet of Water to boyle, Take it off & Put in your Apricoks, let them be cover'd down close to keep in the steem and lay Mary Gold leaves over them, Take care they dont boyle but green - - Leasurally, then take them up and lay them in a sieve to drain, then Set your Sirrup on to clarifie, and to a Pound of double refin'd sugar put a pint of Water, Boyle your sugar and Water well and scim it clean Then put in a pound of apricoks, and let them boyle in it till they are very tender, Keep them close cover'd setting them on the fire 3 or 4 times, then set it by for 3 or 4 Days, then boyle them up again, and so do often till they look very green, then put them in a Dry Gally pot in the sirrup till currants are ripe, and put into a gelly of White currants then Paper Them up. To Preserve Green Goosberis Take the fairest dutch goosberies before they change colour, top them but not tail them, and slit a slit in their sides with a pin, and with a crows quile pick out all their seeds besure you leave non behind, Then make a skillet of water boyle and take it off The fire, put in your gooseberies and let them lie Till they will peel then take them up carefully and Put them on the top of a sieve, Peel them and set on the Water to be scallinghot, and put them in again, then Take them out carefully for fear they should break and take their weight in double refin'd sugar, put a little Water in your Preserving pan or skillet Which must be Brass it being the best to doe green Fruit, scim it well and boyle it to a candy height put in your goosberies, boyle them up quick, then set them by 2 or 3 days in the sirrup, and make as much gelly of white currants or codlings as will cover them boil up your gooseberies in the sirrup, and put them in your glasses and put your gelly to them, and set them Round your stove till they gelly, Paper them up set them in your stove, but if you have nere a stove But a closset then put in a little charcoale or wood coal now and then shifting the papers often and Put a little Sallet Oyl on the Paper you put next to Them.