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Elizabeth Langlie [Langley] [Cookery Manuscript]
Page 21
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[page number?] very tender take the out, and dry them in a Cloath, and make a Clear Surrup, Soe much as you think will boyle Soe many pells, lett them booyle Softly least ye Syrrup grow to thick, when you See them clear and the syrrup hang about them, putt them cleare & the syrrup into a dish, Soe lett them Stand till you See them begin to Candie, then take them out and lay them on plates and lett them drye of themselves without any fire, at last put in a Little heat or else they will drie thick. To make white Quinces marmalat Take quinces and Cold them very tender & peare them and take the pulp of them, & to every pound of Quince take a pound of fine Sugar, boyle your sugar to Sugar again, then put in your Quince lett it over a Little fire, & keep it Stirring it till it be well mixed & all hot, then put it into your Glasses & keep it in your Stove. To make Red Quinces marmalat Take your Quinces & peare them, & quarter them and to every pound of Quince take neare a wine pinte of water to five pound of quinces take your pound of Sugar, put ye quinces & water together, & set it over the fire, & let it boyle till it be tender then put in your Sugar by a Little & a Little and as you See it Colour either keep it covered or not, you must tye up Some of the Carnells in a tiffeney, and let them boyle all the time, this will be at least Six houres in the making, when you find it a good Colour then put in all your
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[page number?] very tender take the out, and dry them in a Cloath, and make a Clear Surrup, Soe much as you think will boyle Soe many pells, lett them booyle Softly least ye Syrrup grow to thick, when you See them clear and the syrrup hang about them, putt them cleare & the syrrup into a dish, Soe lett them Stand till you See them begin to Candie, then take them out and lay them on plates and lett them drye of themselves without any fire, at last put in a Little heat or else they will drie thick. To make white Quinces marmalat Take quinces and Cold them very tender & peare them and take the pulp of them, & to every pound of Quince take a pound of fine Sugar, boyle your sugar to Sugar again, then put in your Quince lett it over a Little fire, & keep it Stirring it till it be well mixed & all hot, then put it into your Glasses & keep it in your Stove. To make Red Quinces marmalat Take your Quinces & peare them, & quarter them and to every pound of Quince take neare a wine pinte of water to five pound of quinces take your pound of Sugar, put ye quinces & water together, & set it over the fire, & let it boyle till it be tender then put in your Sugar by a Little & a Little and as you See it Colour either keep it covered or not, you must tye up Some of the Carnells in a tiffeney, and let them boyle all the time, this will be at least Six houres in the making, when you find it a good Colour then put in all your
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