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

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Page 26

Dry them in a Cloth, then take your Weight of double Refin'd sugar, and put some water in the pan set it on and clarrifie it with the white of an Egg, then put In your Orange peel and let them have one boile Then let them ly till next day, then heat them again so Do for 3 days, then take your wright in double refin'd sugar, and boile it candy high, fill them with your meat and stowe them again, and when they are dryed enough Boyl them the same way, doo them whol or in Quarters.
To Candy Oranges or Lemons. 
Boile your Orange peels tender, shifte them in 2 or 3 Boyling waters to take away the bitterness, if stalks boile Them and tender and peel them, then put them into as much Clarrified Sugar as will Cover them, and so let them boile 2 Or 3 boiling in the Sugar, then take them out of the Sirrup, And dry them in an Oven, and when they be throughly Dry, boile your Sugar candy high, the put in your peel, Roots or Stalks, into the hot Sugar, then Suddenly take Them out laying them to dry in the bottom of a Seive in a Warm Oven, and in 2 hours they will be finely Candyed, Paper and box them up.
To Candy Ringon Roots
Wash them in 2 or 3 Waters, boile them tender, pick and peel them, then dry them in a Cloth, put 2 or 3 together in some Pretty knots, and put them into as much Clarrified Sugar as Will Cover them, So boyle them [Ceasurally?] turning them till the Sugar be well Scalled in the roots, then Soak them in the hott Basson to make them part assunder, and when they wax Dry Suddenly take them out, Cut them and lay them in a Sheet of white Paper a drying against the fire, the same Way Candy Skarrott Roots or Lettice Stalks. 
To Candy Angelico
Make a Skillet of water boile very fast, but first cut The staks in halfe and put them in and Cover it with Some of the leaves, and put on the Pottled, and cover it Close, and let it stand till it's ready to boile, then take It of the fire, and let it stand a little then put it in again and so do untill it is very green and tender then take It out of the Water, and peel out all the out sides skins And weigh a pound of angelico to a pound of double Refin'd Sugar, Clarrifie your Sugar in a pint of Water, Scum it very well, and when it boiles put in your Angelico take it of the fire cover it down Close So Seall it

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Dry them in a Cloth, then take your Weight of double Refin'd sugar, and put some water in the pan set it on and clarrifie it with the white of an Egg, then put In your Orange peel and let them have one boile Then let them ly till next day, then heat them again so Do for 3 days, then take your wright in double refin'd sugar, and boile it candy high, fill them with your meat and stowe them again, and when they are dryed enough Boyl them the same way, doo them whol or in Quarters. To Candy Oranges or Lemons. Boile your Orange peels tender, shifte them in 2 or 3 Boyling waters to take away the bitterness, if stalks boile Them and tender and peel them, then put them into as much Clarrified Sugar as will Cover them, and so let them boile 2 Or 3 boiling in the Sugar, then take them out of the Sirrup, And dry them in an Oven, and when they be throughly Dry, boile your Sugar candy high, the put in your peel, Roots or Stalks, into the hot Sugar, then Suddenly take Them out laying them to dry in the bottom of a Seive in a Warm Oven, and in 2 hours they will be finely Candyed, Paper and box them up. To Candy Ringon Roots Wash them in 2 or 3 Waters, boile them tender, pick and peel them, then dry them in a Cloth, put 2 or 3 together in some Pretty knots, and put them into as much Clarrified Sugar as Will Cover them, So boyle them [Ceasurally?] turning them till the Sugar be well Scalled in the roots, then Soak them in the hott Basson to make them part assunder, and when they wax Dry Suddenly take them out, Cut them and lay them in a Sheet of white Paper a drying against the fire, the same Way Candy Skarrott Roots or Lettice Stalks. To Candy Angelico Make a Skillet of water boile very fast, but first cut The staks in halfe and put them in and Cover it with Some of the leaves, and put on the Pottled, and cover it Close, and let it stand till it's ready to boile, then take It of the fire, and let it stand a little then put it in again and so do untill it is very green and tender then take It out of the Water, and peel out all the out sides skins And weigh a pound of angelico to a pound of double Refin'd Sugar, Clarrifie your Sugar in a pint of Water, Scum it very well, and when it boiles put in your Angelico take it of the fire cover it down Close So Seall it