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

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Page 23

When the [Gellies?] in, but tak it of and put it on 3 or 4 tin Then put them into cleare Cake Glasses to dry in the Sun or Stove, and then they are dry enough Paper and box them Up, dry your Papers well and lay between every rowe Of your clear Cakes, and if you have never a Stove, Set a Fire now and then into your Closset, when you Shift the Papers.
Clear cakes. 
Boile your fruit in Water over a clear fire quick, then Drain it through a hair Seive, and to a pint of Liquor a pound Of double refin'd Sugar, boils it to Candy highthen pour the Liquor into it, and Stirr them them till it be all melted then Take it of the fire, and put it a hot Stove for 3 days till they Are Candied, then turn them out very Smooth, and keep Them warm for a Week, but not to hot, for if you do they will Be apt to run out of Shape, dry your Papers when you Shift them. 
Clear Gelly.
Take Codlins when in Season, Pippins, or John Apples, and Make your Gelly thus, boile them up quick in fair Water. SlipyEnough, then boile them over a quick fire, and run it through Your Gelly bagg, boile your Sugar Candy high, and to a pint Of Liquor a pound of double refin'd Sugar, and let it boile Till it will Gelly, boile it up quick for feare it Should loose The Colour and if you put in it plumbs it will be never the Worse. 
Angelico Clear Cakes. 
Make a Skillet of Water boile then take a Pound of Angelico Stalks, and put them in Cover them over with Some of the Same Leaves to make them look green, let it boile a little and put the Potted on very close to keep in the Steem, and when its tender Take it of the fire, don't uncover it, then let it Stand a little And put it on again, and So doe 5 or 6 times till it look green Then take it out peel it, and cut it very fine, then take a Pound of 10 [al?] Sugar beat it in a Morter and sift it, till its pretty thick And dry it on thin plates or Glasses, drop it on hott, and grate Double refin'd sugar over them, or you may do them without, And after they are Candied on one Side, turn them and grate Sugar over them, and clap two together with the wett bottoms Inwards, as you do the other dry them in your Stove, Oven or Sun, and when they are dryed enough, Paper and box them And if you doe them with double refin'd Sugar, they will Look very fine.

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When the [Gellies?] in, but tak it of and put it on 3 or 4 tin Then put them into cleare Cake Glasses to dry in the Sun or Stove, and then they are dry enough Paper and box them Up, dry your Papers well and lay between every rowe Of your clear Cakes, and if you have never a Stove, Set a Fire now and then into your Closset, when you Shift the Papers. Clear cakes. Boile your fruit in Water over a clear fire quick, then Drain it through a hair Seive, and to a pint of Liquor a pound Of double refin'd Sugar, boils it to Candy highthen pour the Liquor into it, and Stirr them them till it be all melted then Take it of the fire, and put it a hot Stove for 3 days till they Are Candied, then turn them out very Smooth, and keep Them warm for a Week, but not to hot, for if you do they will Be apt to run out of Shape, dry your Papers when you Shift them. Clear Gelly. Take Codlins when in Season, Pippins, or John Apples, and Make your Gelly thus, boile them up quick in fair Water. SlipyEnough, then boile them over a quick fire, and run it through Your Gelly bagg, boile your Sugar Candy high, and to a pint Of Liquor a pound of double refin'd Sugar, and let it boile Till it will Gelly, boile it up quick for feare it Should loose The Colour and if you put in it plumbs it will be never the Worse. Angelico Clear Cakes. Make a Skillet of Water boile then take a Pound of Angelico Stalks, and put them in Cover them over with Some of the Same Leaves to make them look green, let it boile a little and put the Potted on very close to keep in the Steem, and when its tender Take it of the fire, don't uncover it, then let it Stand a little And put it on again, and So doe 5 or 6 times till it look green Then take it out peel it, and cut it very fine, then take a Pound of 10 [al?] Sugar beat it in a Morter and sift it, till its pretty thick And dry it on thin plates or Glasses, drop it on hott, and grate Double refin'd sugar over them, or you may do them without, And after they are Candied on one Side, turn them and grate Sugar over them, and clap two together with the wett bottoms Inwards, as you do the other dry them in your Stove, Oven or Sun, and when they are dryed enough, Paper and box them And if you doe them with double refin'd Sugar, they will Look very fine.