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

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Or ripe Pippins and make the Gelly and to a Pint of Gelly a Pound of double refind'd Sugar Boyle it and Scim it well, and when it is boiled Almost to a Gelly, put in your barberies and Give them a boile or two in it then put them in your Glasses, Set them in your Stove, and when Gelly'd paper them up and if your Bunches are Not large tye up 2 or 3 together, put them in Your Glasses and paper them up.
To Preserve Currants#.
Take the largest White or red Currants and with A Pin Stone them clip the Stalks of some and do Some with the Stalks on as you pleas and to the Weight of your White Currants their weight of Double refin'd Sugar and to red Single refin'd Then take a little water to clarifie your Sugar and Boyle it to a Candy heigth,Scim it very well then Put in your Currants and boyle them up quick Till they are clear, then take them out of the Sirrup and put them in your Glasses and Strain the Sirrup through a piece of Murselin, for fear of The Seeds, then have ready your Gelly, make it thus, take 3 Quarters of white or red Currants, and them of Their Stalks in an Earthen pot,and infuse in a pott Of boiling water for one hour, then run them through Your Gelly bag, and you will have Something more Than a pint of juice, and to a pint a pound of Sugar, Then put in a little water to clarifie your Sugar, And Scim it as long as any Scum will rise, then put In your Juice and boyle it till you See it will Gelly Then fill your Glasses with the Gelly. The Same way Preserve Barberies, only pick out Some of the worst And boile it in Water to make it look red with the Same Weight in Sugar.
To Preserve Rasberies [Whole]
Take Rasberies when they are ripe, but not to ripe, then Take their Weight in Single refin'd Sugar in a little [water?] And boyle it to Candy heigth and Scim it very cleare Then put in your Rasberies, easily and let them boile Very leasurally for fear they Should break their Seed. From them, then take them of the fire and put them on Again 2 or 3 times but take care you dont break them

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Or ripe Pippins and make the Gelly and to a Pint of Gelly a Pound of double refind'd Sugar Boyle it and Scim it well, and when it is boiled Almost to a Gelly, put in your barberies and Give them a boile or two in it then put them in your Glasses, Set them in your Stove, and when Gelly'd paper them up and if your Bunches are Not large tye up 2 or 3 together, put them in Your Glasses and paper them up. To Preserve Currants#. Take the largest White or red Currants and with A Pin Stone them clip the Stalks of some and do Some with the Stalks on as you pleas and to the Weight of your White Currants their weight of Double refin'd Sugar and to red Single refin'd Then take a little water to clarifie your Sugar and Boyle it to a Candy heigth,Scim it very well then Put in your Currants and boyle them up quick Till they are clear, then take them out of the Sirrup and put them in your Glasses and Strain the Sirrup through a piece of Murselin, for fear of The Seeds, then have ready your Gelly, make it thus, take 3 Quarters of white or red Currants, and them of Their Stalks in an Earthen pot,and infuse in a pott Of boiling water for one hour, then run them through Your Gelly bag, and you will have Something more Than a pint of juice, and to a pint a pound of Sugar, Then put in a little water to clarifie your Sugar, And Scim it as long as any Scum will rise, then put In your Juice and boyle it till you See it will Gelly Then fill your Glasses with the Gelly. The Same way Preserve Barberies, only pick out Some of the worst And boile it in Water to make it look red with the Same Weight in Sugar. To Preserve Rasberies [Whole] Take Rasberies when they are ripe, but not to ripe, then Take their Weight in Single refin'd Sugar in a little [water?] And boyle it to Candy heigth and Scim it very cleare Then put in your Rasberies, easily and let them boile Very leasurally for fear they Should break their Seed. From them, then take them of the fire and put them on Again 2 or 3 times but take care you dont break them