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English cookbook, 1600s
Page 106
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and stove them amongst boyling water and take out the stones and put them down to pap and doe it as you did the marmolate of the rest. To make a marmolate Take good sharp aples and put them down to pap and take just as many plumbs and put them down to pap likways and take the weight of them both of suggar and clarify it with ye white of an egg and put your pap amongst it and boyl it up to the consistance of a marmolate and let it be cold before you [box?] it up.
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and stove them amongst boyling water and take out the stones and put them down to pap and doe it as you did the marmolate of the rest. To make a marmolate Take good sharp aples and put them down to pap and take just as many plumbs and put them down to pap likways and take the weight of them both of suggar and clarify it with ye white of an egg and put your pap amongst it and boyl it up to the consistance of a marmolate and let it be cold before you [box?] it up.
Szathmary Culinary Manuscripts and Cookbooks
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