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

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To Preserve Apricoks in Gelly Stone them and take double their Weight in double Refin'd Sugar, boile the Sugar almost to Candy, then have Ready as much Gelly of Sliced pippins as you have Sugar, and put in, make the Gelly thus, take 20 pippins and 3 pints of Water, boyle it halfe away, then Strain It to the Gelly, and 12 Apricoks or not So many According To the quantity you make, and let it boile a little while and Strain it and put it to your Sugar with the Apricoks, Paper them upe. 
Marmalade of Apricoks. Gather them When they are not to ripe without Spot or Specks pare them and Cut them into thin Slices, and to a pound of Apricoks a pound of Double refin'd Sugar Clarrifie your Sugar in a Little Water, boile it up to a thick Sirrup, then put In your Apricoks, and boile them up Quick and as They boile put in 2 or 3 Spoonfulls of Gelly of Pippins or the juice of Lemon to make it eat quick Make it with a Silver Spoon but not to Small but Let it be lumpy and when it is very cleare, and fine Dry your Glasses very well and put it in and if need Require, Set them in your Stove the next day Paper Them up. 
To Preserve Wallnuts White. Take Wallnuts when they are very young, pare Tthem to the White, then throw them into water, and Have ready a Skillet of boiling Water and put them In and let them boile, then Shift them into a nother Boiling Water and take their Weight in double Refin'd Sugar and put them in boile very well then Set them by in Sirrup for 2 or 3 days, then boile them In the Sirrup again, then take them out of the Sirrup and lard them with Orange Lemon, and double the Quantity of the Greenest Cittern you Can get, Clarrifie Your Sugar with the white of an Egg before you put In your Walnuts, Then make ready Gelly of white-Currants or Codlins and fill up the Glasses, Set them Round your Stoves and Paper them up. To.

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To Preserve Apricoks in Gelly Stone them and take double their Weight in double Refin'd Sugar, boile the Sugar almost to Candy, then have Ready as much Gelly of Sliced pippins as you have Sugar, and put in, make the Gelly thus, take 20 pippins and 3 pints of Water, boyle it halfe away, then Strain It to the Gelly, and 12 Apricoks or not So many According To the quantity you make, and let it boile a little while and Strain it and put it to your Sugar with the Apricoks, Paper them upe. Marmalade of Apricoks. Gather them When they are not to ripe without Spot or Specks pare them and Cut them into thin Slices, and to a pound of Apricoks a pound of Double refin'd Sugar Clarrifie your Sugar in a Little Water, boile it up to a thick Sirrup, then put In your Apricoks, and boile them up Quick and as They boile put in 2 or 3 Spoonfulls of Gelly of Pippins or the juice of Lemon to make it eat quick Make it with a Silver Spoon but not to Small but Let it be lumpy and when it is very cleare, and fine Dry your Glasses very well and put it in and if need Require, Set them in your Stove the next day Paper Them up. To Preserve Wallnuts White. Take Wallnuts when they are very young, pare Tthem to the White, then throw them into water, and Have ready a Skillet of boiling Water and put them In and let them boile, then Shift them into a nother Boiling Water and take their Weight in double Refin'd Sugar and put them in boile very well then Set them by in Sirrup for 2 or 3 days, then boile them In the Sirrup again, then take them out of the Sirrup and lard them with Orange Lemon, and double the Quantity of the Greenest Cittern you Can get, Clarrifie Your Sugar with the white of an Egg before you put In your Walnuts, Then make ready Gelly of white-Currants or Codlins and fill up the Glasses, Set them Round your Stoves and Paper them up. To.