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Ann Kenwrick cookbook, 1770
Page 25
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Take halfe a Pound of double refin'd sugar, wett it with Rosewater, and put your Orange peel into that sugar, and lay Them in a Dish. Set them in your Stove or Oven, for two or Three Days to dry, Paper them, and box them. To Smooth Candy Oranges and Lemons After you have boild them in Water till they are tender, shifting Them often, then preserve them in a Sirrup, let them lye in the Sirrup A week, and then take them out and wipe them dry, boile your Sugar Candy high, and put them in, and so you may do plumbs or any story of fruit, dry them in the stove or Oven, after you have dipt Them, then Paper and box them up, let them dry. Conserve of Oranges. Pair the rines of right well Civill Oranges very thin, and pound Them in a Marble or Stone Morter very fine, then put in twice Their Weight in double refin'd sugar, pound it till it be perfect Conserve, and pott it up for use, so you may do Wormwood, allowing 3 times the Weight in sugar. Kissing Comfetts Take halfe a Pound of double refin'd sugar, finely beaten and search'd, 2 grains of musk one of Civett 2 of Amber Greese and a thimble Full of Cris, beat all these together to a past, with Gum Dragon steepd in Rose water, then role it as thin as you can, and cut into Fine little losingers with a roleing spur, then stow or dry them in some warm place, Paper and box them up for pretty things. To Candy Oranges or Lemons Whole Take the fairest right Civill Oranges without Spotts, Specks or Blemishes, shave them as thin as possibly you can, then cut them In halves and take out all the meat, and put the peels in water Enough to Cover them, and when the water grow bitter and yellow Change them into another water, letting the water boile first and so do till they are very tender, and they are boild pick out The meat from the peels and seeds, and put half so much More meat and the like quantity of lemons, or else you will Not have enough to fill your peels, an you must put in Half a pint of Pippin Liquor to half a dozen Oranges, put it To the meat the weight it, and take their weight in double refind sugar, then set the water to boile, and when it hath boild a little Take it of and put it into your sugar, stirr it well together, and And set it over again to Incorporate the sugar, but let it not Boile, take it of and put it in a large or broad dish, and set It in your stove or Oven, and when your Peels are tender,
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Take halfe a Pound of double refin'd sugar, wett it with Rosewater, and put your Orange peel into that sugar, and lay Them in a Dish. Set them in your Stove or Oven, for two or Three Days to dry, Paper them, and box them. To Smooth Candy Oranges and Lemons After you have boild them in Water till they are tender, shifting Them often, then preserve them in a Sirrup, let them lye in the Sirrup A week, and then take them out and wipe them dry, boile your Sugar Candy high, and put them in, and so you may do plumbs or any story of fruit, dry them in the stove or Oven, after you have dipt Them, then Paper and box them up, let them dry. Conserve of Oranges. Pair the rines of right well Civill Oranges very thin, and pound Them in a Marble or Stone Morter very fine, then put in twice Their Weight in double refin'd sugar, pound it till it be perfect Conserve, and pott it up for use, so you may do Wormwood, allowing 3 times the Weight in sugar. Kissing Comfetts Take halfe a Pound of double refin'd sugar, finely beaten and search'd, 2 grains of musk one of Civett 2 of Amber Greese and a thimble Full of Cris, beat all these together to a past, with Gum Dragon steepd in Rose water, then role it as thin as you can, and cut into Fine little losingers with a roleing spur, then stow or dry them in some warm place, Paper and box them up for pretty things. To Candy Oranges or Lemons Whole Take the fairest right Civill Oranges without Spotts, Specks or Blemishes, shave them as thin as possibly you can, then cut them In halves and take out all the meat, and put the peels in water Enough to Cover them, and when the water grow bitter and yellow Change them into another water, letting the water boile first and so do till they are very tender, and they are boild pick out The meat from the peels and seeds, and put half so much More meat and the like quantity of lemons, or else you will Not have enough to fill your peels, an you must put in Half a pint of Pippin Liquor to half a dozen Oranges, put it To the meat the weight it, and take their weight in double refind sugar, then set the water to boile, and when it hath boild a little Take it of and put it into your sugar, stirr it well together, and And set it over again to Incorporate the sugar, but let it not Boile, take it of and put it in a large or broad dish, and set It in your stove or Oven, and when your Peels are tender,
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