DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, 1759

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Page 7

To make Past of Apples.
Take the best Pippins you can gett, pare & core them. To every half pound of them, take half a pound of Sugar, which Sugar dissolve with a litle water, & boile to the height of Sugar Candy; Then take the syrrop, & put it in a silver dish, & let it stand till you have boiled yoe Pippins thus. Take the half pound of them, & put to half a pint of water, & two ounces of Sugar: Boile them on the fire, as fast as you can: and when the apple is cleere, take it of the fire, & bruise them as small as you can: And as you bruise them put them into the syrrop: and when you have bruised all, sett that dish with the Apples on the Vapour of a pott, till you see that the Past is somewhat thick: Then take it of the pott, and cast it into what formes you please. If you put in a litle Rosewater, & Musk, it will give the Past a good tast.

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To make Past of Apples. Take the best Pippins you can gett, pare & core them. To every half pound of them, take half a pound of Sugar, which Sugar dissolve with a litle water, & boile to the height of Sugar Candy; Then take the syrrop, & put it in a silver dish, & let it stand till you have boiled yoe Pippins thus. Take the half pound of them, & put to half a pint of water, & two ounces of Sugar: Boile them on the fire, as fast as you can: and when the apple is cleere, take it of the fire, & bruise them as small as you can: And as you bruise them put them into the syrrop: and when you have bruised all, sett that dish with the Apples on the Vapour of a pott, till you see that the Past is somewhat thick: Then take it of the pott, and cast it into what formes you please. If you put in a litle Rosewater, & Musk, it will give the Past a good tast.