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Ann Kenwrick cookbook, 1770
Page 15
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Can, but dont cover them, Stirr them often and when They be soft, take them off and with a spoon break Them, then put in 2 or 3 moak Plumbs, let it boile till It comes from the Pans Bottom, and all the time cut In Cittern, peel very small, pot it up for use. To Preserve Hipps. Take your Hipps when they are through ripe and firm Slit them at the tops and with a Wooden Bottkin take out All their Kernells, and put them in Water and wash them Well in 3 or 4 Waters, then boile them in fair Water till They are tender, then take to halfe a pound of Hipps after they are Stoned, 10 Ounces and a half of Sugar and Halfe a pint of that Water the Hipps were boiled in And make the Sirrup for the Hipps, let the Sugar and Water boile and Scim it clean, put in the Hipps to the Sirrup, and let it boile, and when it halfe boiled put In 2 Ounces and halfe of the Liquor of Barberies with As much Sugar as your juice weighs, beaten Small, Put in the juice of Barberies to the Hipps, as it boils Till they be red, Scim it clean, and pot it up for use; And this taken upon the top of a knife will stop a Loosness or the bloody flux. To Presrve Cornelions in Gelly Take as many Cornelions as you please, take Some what More than their weight in loafe Sugar Squeeze out a good Deal of the juice of some of the worst of them, to mak the Gelly, Scim it very clean, and when its boiled a little while a Good pace put in your Cornelions, and boile Them up quick and when they are tender take them out and if you find the Sirrup is not Gellied enough boile It up till it is then put it in your Glasses and Set them Round your Stove and paper them up. To Preserve Garlick. Take the best old Garlick you can get, peel it clean, and boile it in runing water till it be Soft, then Through away the water and put in fresh water and boile it away, then take out the Garlick and put In the water a double Quantity of loaf Sugar, then let Your Sugar, and Second water boile up to a Compleat Sirrup, then put your Garlick in the Sirrup and let It boile together 9 or 10 walms Stirring it leasurally
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Can, but dont cover them, Stirr them often and when They be soft, take them off and with a spoon break Them, then put in 2 or 3 moak Plumbs, let it boile till It comes from the Pans Bottom, and all the time cut In Cittern, peel very small, pot it up for use. To Preserve Hipps. Take your Hipps when they are through ripe and firm Slit them at the tops and with a Wooden Bottkin take out All their Kernells, and put them in Water and wash them Well in 3 or 4 Waters, then boile them in fair Water till They are tender, then take to halfe a pound of Hipps after they are Stoned, 10 Ounces and a half of Sugar and Halfe a pint of that Water the Hipps were boiled in And make the Sirrup for the Hipps, let the Sugar and Water boile and Scim it clean, put in the Hipps to the Sirrup, and let it boile, and when it halfe boiled put In 2 Ounces and halfe of the Liquor of Barberies with As much Sugar as your juice weighs, beaten Small, Put in the juice of Barberies to the Hipps, as it boils Till they be red, Scim it clean, and pot it up for use; And this taken upon the top of a knife will stop a Loosness or the bloody flux. To Presrve Cornelions in Gelly Take as many Cornelions as you please, take Some what More than their weight in loafe Sugar Squeeze out a good Deal of the juice of some of the worst of them, to mak the Gelly, Scim it very clean, and when its boiled a little while a Good pace put in your Cornelions, and boile Them up quick and when they are tender take them out and if you find the Sirrup is not Gellied enough boile It up till it is then put it in your Glasses and Set them Round your Stove and paper them up. To Preserve Garlick. Take the best old Garlick you can get, peel it clean, and boile it in runing water till it be Soft, then Through away the water and put in fresh water and boile it away, then take out the Garlick and put In the water a double Quantity of loaf Sugar, then let Your Sugar, and Second water boile up to a Compleat Sirrup, then put your Garlick in the Sirrup and let It boile together 9 or 10 walms Stirring it leasurally
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